6 large white potatoes (The ones with the thin skins. They stay firmer than russets.)
Big pot of water with a good helping of salt thrown in.
4 boiled eggs, diced
Mayonnaise (start with about a cup)
1/4 to 1/2 cup diced sweet pickle
2 tablespoons pickle juice
1 large onion finely diced
2 teaspoons yellow mustard
Salt and pepper to taste. (I especially like white pepper in potato salad. It is ground finer and mixes into every bite. It looks prettier too)
Boil potatoes in salted water until fork tender but not mushy. The fork should meet some resistance in the center of the potato. Drain potatoes and allow to cool before peeling. Cut the cooled potatoes into 1 inch pieces. Place potatoes, and egg in large bowl. In a smaller bowl add mayonnaise, pickles, onion, salt, pepper, and mustard. Add in the pickle juice, one tablespoon at a time to thin the dressing. Pour dressing over the potatoes and stir to combine, being careful not to mash the potato chunks. You may need to add more mayonnaise depending on the size of your potatoes. Chill until ready to serve. You may need to add even more mayonnaise at serving time. The potatoes tend to soak it up. This is even better the second day.