Step 1: Cook the Potatoes. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until they are fork-tender, about 10-12 minutes. Be careful not to overcook them, or they will become mushy.

Step 2: Drain and Cool. Drain the cooked potatoes in a colander and let them cool slightly. You want them to be cool enough to handle, but not completely cold.

Step 3: Make the Dressing. While the potatoes are cooling, whisk together the mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper in a small bowl until smooth and well combined.

Step 4: Assemble the Salad. In a large bowl, combine the slightly cooled potatoes, chopped dill pickles, finely diced celery, finely diced red onion, and chopped fresh dill (or dried dill).

Step 5: Toss with Dressing. Pour the dressing over the potato salad ingredients.

Step 6: Mix Gently. Gently toss everything together until the potatoes and other ingredients are evenly coated with the dressing. Be careful not to overmix, or the potatoes may break down.

Step 7: Chill and Serve. Cover the bowl and refrigerate the potato salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill completely.

Step 8: Enjoy! Garnish with extra fresh dill, if desired, and serve cold as a side dish.