Scrub and rinse potatoes. Place in a large stockpot and cover with cold water and a lid. Bring to a boil, then turn down to low and simmer for about 35 minutes or until potatoes can easily be pierced through with a paring knife. Drain and set aside about 20-30 minutes until cool enough to peel and dice into large chunks.
Place eggs into a small pot and cover with cold water and a lid and bring to a boil. Once boiling, turn off heat and allow to sit in hot water for 12 minutes. Drain and cover with cold water. Crack and peel under cold running water. Dice into large chunks.
Place potatoes and eggs into a large bowl. Add diced celery, dill pickles, mustard, mayonnaise and salt. Gently mix everything together. Chill in the refrigerator for at least 1 hour or overnight.
