First, hard boil the eggs and put them in an ice bath to cool.
Next, quarter the potatoes, put them in a pot, and cover them with water. Bring them to a boil and then reduce to a simmer for 10-15 minutes. You want them to be fork-tender.
Once they are cooked, drain and let them cool.
Meanwhile, chop the pickles and then make the dressing in a large bowl. Add the mayo, ACV, syrup, mustard, salt, and stir.
After the potatoes have cooled to just above room temperature, add them to the dressing and toss.
Finally, add the eggs and pickles and toss some more. Add chopped fresh dill to the top of the salad, or serve on the side.