Add the potatoes to a sauce pan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add the salt and bring to a boil over medium-high heat. Cook until just fork tender - about 20 minutes - drain and cool.
In a mixing bowl, whisk together the mayonnaise, fresh dill, olive oil, pickle juice, and ground black pepper.
Add the cooled potatoes and the sliced dill pickles. Toss well to combine.
Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced dill pickles. (Optional)