In a large pot, cover the potatoes with cold water by 1 inch. Bring to a boil over high heat, then lower the heat and let simmer for 10 minutes, or until tender when pierced with a fork. Drain and let cool to room temperature.

While the potatoes cool, prepare the dressing. In a medium bowl, combine the mayonnaise, pickle juice, apple cider vinegar, mustard, minced garlic, salt, and a few twists of black pepper. Whisk until well mixed.

Once the potatoes have cooled, transfer them to a large bowl. Pour the dressing over the potatoes and mix to coat thoroughly, mashing the potatoes a bit to make the salad creamy.

Gently mix in the chopped celery, dill pickles, chives, dill, and chopped hard-boiled eggs if using.

Cover and refrigerate for at least 1 hour or up to 1 day. Before serving, taste and adjust seasoning if needed. Store leftovers in an airtight container in the fridge for up to 3 days.