Potato Salad with Pickles and Dill

In a medium bowl mix mayo, chopped dill, pickle, onion, and vinegar. Set aside.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes (optional, I like to leave the skin on mine) and cut them into 1 inch cubes. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add mayo and vegetable mixture and toss to blend. Let sit (up to one day) to allow potatoes to absorb maximum flavor. Season generously with salt and pepper, if desired.