Thoroughly wash potatoes. Do not peel. Set aside. Add 2 cups of water to a large sauce pan. Stir in salt. Add washed potatoes. Add more water to cover.
Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer. Rinse fork tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite sized pieces.
In a medium-sized bowl, combine potatoes, chopped eggs, chopped onions, chopped dill pickles (or use 2-3 tablespoons of dill salad cubes), and chopped pimentos (if using). Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with creamy texture. Add mustard a little at a time until satisfied. Season with salt. Stir together.
Sprinkled dried dill weed over top of prepared potato salad. Adds flavor and makes a nice presentation. This step is optional.
Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
If desired, garnish each serving with 2-3 whole hamburger dill chips.
Firm boiled potatoes are too crunchy in potato salad. The best texture is boiled until fork tender. These semi-mushy potatoes will fall apart after boiling. Simple peel and gently chop into small pieces.
VARIATION: Instead of dill weed, lightly sprinkle 1/4 teaspoon of paprika over prepared potato salad OR sprinkle over each individual serving. It adds a pretty splash of red color!