One pound dried pasta (see hints below)
4 large eggs
three 5-ounce cans boneless skinless salmon (see hints below)
1/2 cup finely diced celery
1/3 - 1/2 cup finely diced, well drained dill pickles
1/3 cup chopped fresh dill
2 Tbs grainy Dijon mustard (or 1 - 2 Tbs regular Dijon mustard)
approx. 3/4 - 1 cup mayonnaise
black pepper to taste (optional)
Hard boil 4 large eggs in just enough water to cover and, just as the water comes to a gentle simmer, adjust the heat so it stays at a gentle simmer and set the timer for exactly 12 minutes.
Once the pasta water comes to a boil, add the pasta and cook that according to directions.
While you're keeping your eye on the eggs and pasta take a minute to finely diced about 1/2 cup celery and finely chop about 1/3 - 1/2 cup well drained dill pickles and also chop about 1/3 cup fresh dill.
Run cold water over the eggs when they're done, to cool those down but, instead of running cold water over the pasta to cool it down, add the cooked drained pasta to a large baking tray and spread it out and toss it with a little bit of vegetable oil.
Once the pasta has cooled down, add it to a large mixing bowl and add the diced celery, diced pickles, chopped fresh dill, add a couple of Tbs of grainy Dijon mustard and add as much mayonnaise as you need to give it a good pasta salad consistency.
Then add the three 5-ounce cans of well drained salmon, add the chopped hard cooked eggs and gently toss those to combine.
Serve right away or keep cold, tightly sealed until serving.
Substitute canned tuna instead and use any small dried pasta you like.