2-3 hard boiled eggs, chopped
2-3 baby dill pickles, chopped
1 1/2 cup mayonnaise
1/4 cup prepared yellow mustard
pickle juice to taste
salt and pepper to taste
- The night before boil the potatoes with their skins until done, about 20-25 minutes and refrigerate the potatoes overnight. The next day, peel and dice the potatoes. Combine with the chopped eggs and pickles in a large bowl and set aside.
- Combine in a small mixing bowl the mayonnaise and yellow mustard. Add the pickle juice until the desired taste is achieved.
- Carefully mix the potato mixture and the mayonnaise mixture together until well incorporated.
- Add salt and pepper to taste.