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A few hours before serving or, even better, the day before: Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
To assemble and serve: Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, celery, onion, and eggs.
Combine mayonnaise, mustard, vinegar, and dill in a jar. Stir about half of dressing into salad, tossing to combine evenly.
Add more dressing to taste, and season well with salt and pepper.
Do ahead: Keep dressing and vegetables separate until just before serving. Potato salad keeps for up to 4 days in fridge. Leftover dressing should keep for a couple weeks.