Cook the potatoes:
Boil potatoes in salted water until fork-tender. Drain and allow them to cool slightly.
Prepare eggs:
Peel and chop the boiled eggs into bite-sized pieces.
Make the dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice (or vinegar), salt, and black pepper.
Add herbs:
Stir chopped fresh dill into the dressing to create a fragrant, herby base.
Combine ingredients:
Add potatoes and chopped eggs to the bowl and gently toss until evenly coated.
Chill the salad:
Refrigerate for at least 30 minutes to allow flavors to blend.
Serve:
Garnish with extra dill and serve chilled as a side dish or light meal.