Peel and rinse potatoes. Place in a large pot. Cover with water.
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.
In a medium-sized bowl, combine boiled potatoes, chopped eggs, chopped onions, chopped dill pickles (or 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 the creamy texture. Stir in 1/2 tablespoon of yellow mustard. Season with salt and coarse ground black pepper (if using).
Taste a sample. If desired, add more mayo, mustard and the other ingredients.
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 after 24 hours in the fridge.
Garnish each serving with 2-3 whole hamburger dill chips. This step is optional.