Wash potatoes thoroughly, leaving skin on, and cut into 1" or so chunks. Place in a medium saucepan and cover with cold water. Place pan on high heat to boil. Boil, uncovered 15 minutes, or until fork tender.
Drain potatoes and allow to cool. Meanwhile, in a small bowl, place mayonnaise, dill weed, chopped pickles and pickle juice and stir to combine.