Place potatoes in a large pot and cover with water. If the potatoes are really large, cut them half.
Bring to a boil, then reduce to medium high heat. Cook for 18-20 minutes or until a knife inserted in the center slides out.
Remove potatoes and transfer to a plate to let cool for 10 minutes.
Peel and remove potato skins. Cut into cubes and place into a large bowl.
Rough chop eggs and add them to the potatoes.
In a large bowl mix together mayonnaise, mustard, pickle juice, diced celery, sliced scallions, chopped dill, salt and pepper.
Pour dressing over potatoes and eggs and gently toss to coat.
Garnish with a little sprinkling of chopped dill.
Cover and chill for 1 hour before serving.