Dill Pickle Potato Salad

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1. 1
   Place 3 lb. small red potatoes, quartered, in a large pot and pour in cold water to cover; season very generously with kosher salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 12–16 minutes.
2. 2
   Meanwhile, place 6 Persian cucumbers, trimmed, sliced ¼" thick, and 1 large red onion, finely chopped, in a large heatproof bowl.
3. 3
   Bring ⅔ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. Dijon mustard, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and vigorously whisk in ⅔ cup extra-virgin olive oil. Immediately pour over cucumber mixture. Let sit, stirring occasionally to ensure vegetables are evenly submerged, at least 10 minutes or until potatoes are ready.
4. 4
   Drain potatoes and add to cucumber mixture; toss well to coat (it’s okay if some potatoes fall apart). Add ½ cup coarsely chopped dill, season with lots of freshly ground pepper, and gently mix to combine. Cover potato salad and chill until very cold, at least 2 hours and up to 2 days.
5. 5
   Just before serving, stir potato salad with a large spoon. Taste and season with more salt if needed. Transfer to a serving bowl and top with more dill and season with more pepper.