Bring a large pot of water to a boil and add 1 tablespoon of salt. Carefully add the whole potatoes to the water and boil for 20 minutes or until potatoes are tender but not too soft.

Drain potatoes and let them cool enough to handle before cutting them into 1.5 inch cubes.

In a small bowl combine the mayonnaise, pickle juice, mustard, fresh dill, onion powder, and black pepper. Whisk together until well combined to make the dressing.

In a large bowl combine the potatoes, chopped dill pickles, and pour in the dressing. Toss everything together.

Wrap tightly with plastic wrap or store in a sealed container in the refrigerator until ready to serve.