Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

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

Cover and chill for at least 1 hour and up to 1 day.

Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.