Place the diced Yukon Gold potatoes in a large pot and cover them with cold water. This helps to cook the potatoes evenly.

Add a pinch of salt to the water, then bring it to a boil over medium-high heat.

Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender.

Drain the potatoes in a colander and let them cool for about 10 minutes.

In a mixing bowl, combine the mayonnaise, Dijon mustard, pickle juice, and dried dill weed.

Whisk the ingredients together until smooth and well combined. The dressing should be creamy with a tangy flavor.

Taste the dressing and adjust the seasoning with salt and black pepper as needed.

In a large mixing bowl, add the cooled potatoes, chopped dill pickles, celery, red onion, and hard-boiled eggs.

Pour the dressing over the potato mixture and gently fold everything together using a spatula. Be careful not to mash the potatoes.

Once everything is well combined, taste and adjust seasoning if necessary.

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Serve chilled, garnished with additional dill or chopped parsley if desired.