- Add the potatoes to a sauce pan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add the salt and bring to a boil over medium-high heat. Cook until just fork tender – about 20 minutes – drain and cool.
- In a mixing bowl, whisk together the mayonnaise, fresh dill, olive oil, pickle juice, and ground black pepper
- Add the cooled potatoes and the sliced dill pickles. Toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced watermelon dill pickles.