Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then lower to a simmer and cook until tender but still firm, about 15-20 minutes. Drain and rinse with cool water to stop the cooking process, then let them cool completely.
Once cooled, peel the potatoes if desired, then chop them into bite-sized pieces. Gently transfer the chopped potatoes into a mixing bowl.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth and creamy. This dressing will thicken slightly as it sits, so keep it handy.
2 pounds Yukon Gold potatoes
Add the chopped pickles, chopped hard-boiled eggs, finely chopped red onion, and herbs to the potatoes. Gently fold to combine everything evenly.
2 pounds Yukon Gold potatoes
Pour the dressing over the potato mixture and fold carefully to coat all the ingredients evenly. Taste and adjust seasoning with salt and pepper as needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. The salad will develop a richer taste and the dressing will thicken slightly.
Before serving, give the salad a gentle stir. If it has thickened too much, loosen it with a splash of milk or a little extra mayo. Serve chilled or at room temperature, garnished with additional herbs if desired.
