The first time i made, i didn't cook the potatoes enough and used "too much mayo",...URGH! And then this 4th of july weekend i tried again and came up with the perfect salad. It was the perfect side dish for spareribs and flank steak, all our guests enjoyed it!
6 medium red potatoes cubed with skin left on
2 hard boiled eggs chopped
10 slices of dill pickles chopped
2 tablespoons pickle juice
1 tablespoon of mayonnaise
1 teaspoon of apple cider vinegar
1/4 cup onion chopped
1 tablespoon mustard
salt and pepper to taste
Boil the cubed potatoes in salted water until soft when pierced with a fork.