Creamy Potato Salad – Whitney Miller

Ingredients

• 4 large russet potatoes, peeled and cut into 1/2- to 3/4-inch cubes (2 pounds potatoes)
• 1 1/4 teaspoons fine sea salt, divided
• 2 large eggs
• 1 1/4 cups mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon diced dill pickles
• 1 1/2 teaspoons chopped fresh dill or ½ teaspoon dried dill
• 1/4 teaspoon cracked black pepper