Mom's Potato Salad

I've always loved my mom's potato salad best. None others have compared. The problem was that she didn't use exact measurements. SO I had to guess and after a couple of trials I've got it...at least mostly. :) You can use more of any ingredient you want and dice your pickles as large or small as you want. I love dill pickles--can't stand sweet pickles--but if you want to use sweet pickles and sweet pickle juice instead, go for it. Serves 8.

Mom's Potato Salad

2 1/2 lb potatoes, 6 or 7 medium potatoes
3-4 eggs
1 c mayonnaise
1 Tbsp yellow mustard
1/4 c dill pickle juice
1/4 sweet onion
2-3 dill pickles
Salt and Pepper, to taste

1. Place whole, unpealed potatoes in large pot and cover in water, 1" over potatoes. Bring to a boil; boil until knife inserts and exits center of largest potato easily. Strain water out and set aside to let potatoes cool.
2. Place eggs in medium sauce pan and cover with cold water, 1" over eggs. Bring to a boil; reduce heat to medium and cover, simmering 10 minutes. Remove from heat and set aside, leaving cover on. After 3-5 minutes, strain hot water and cover with cold water. Set aside to cool.
3. In large bowl, mix mayonnaise, mustard, and pickle juice. Set aside.
4. Dice onion and pickles and add to mayonnaise mixture. Peal eggs, rinse, and chop; add to mayonnaise mixture. Peal potatoes with knife. Boiled potato skin should come off easily. Chop pealed potatoes into bite-size cubes and add to mayonnaise mixture. Mix together with scooped spatula or large spoon.
5. Taste small bite, making sure you have a potato in bite. Add salt and pepper and continue to taste until reaches desired flavor. Refrigerate until ready to serve.