Scrub the potatoes thoroughly under cold running water to remove any dirt, since we are leaving the nutritious skins on.

Cut the potatoes into 1-inch cubes, give them a quick rinse, then place them in a large pot. Cover them with cold water by about an inch. Add a generous tablespoon of salt to the water.

Place the 6 large eggs in a single layer in a large saucepan. Completely cover them with cold water by at least an inch.

Bring both pots to a full rolling boil over high heat.

Once the eggs are boiling, immediately remove the pan from the heat, cover it tightly with a lid, and let it stand, untouched, for 12 minutes.

Once the potatoes are boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 10 minutes. Be careful not to overcook them; you want them tender, not mushy. Carefully drain the potatoes, place them in a large mixing bowl, and set aside until they are cool.

After the eggs have sat for 12 minutes, carefully drain them and run cold water over them until they are cool enough to handle. You can also place them in a bowl of ice water to speed up the process.

While the potatoes and eggs finish cooling, dice the celery, bell peppers, and red onion. Add all the diced vegetables to the mixing bowl with the potatoes.

Chop the peeled hard-boiled eggs into ½ to ¾-inch square pieces. Add them to the mixing bowl. Sprinkle in the 1 ½ tablespoons of dried dill weed and gently toss the potatoes, veggies, eggs, and herb until mixed.

Add the 1 cup of mayonnaise and 2 tablespoons of mustard. Using a large spoon or spatula, spread out the mayo and mustard, then gently fold everything together until all the ingredients are evenly coated. Be gentle to avoid mashing the potatoes.

Taste the salad and season with salt and black pepper as needed. Remember, the potatoes were boiled in salted water, so you may not need much.

For the best flavor, cover the bowl and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together beautifully.