Place the cubed potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.

Bring to a gentle simmer over medium heat. Cook until a fork pierces the potatoes easily, usually 10 to 15 minutes depending on chunk size.

Drain the potatoes in a colander and return them to the pot or a large bowl. Let them cool for a few minutes so they hold their shape.

In a small bowl, mix mayonnaise, salad cream, chopped chives, dried dill, and several grinds of black pepper until smooth.

Pour the dressing over the warm potatoes and toss gently to coat every piece. Warm potatoes absorb the dressing faster, but you can chill the salad if you prefer it cold.

Taste and add more salt or pepper if needed. Serve right away or cover and refrigerate until needed.