• 3 lbs red potatoes, boiled and cubed
• 4-6 eggs, hard boiled and diced
• 1 large dill pickles, diced
• 1/4 cup pickle juice
• 1/4 cup fresh dill, minced
• 1-2 cup mayonnaise
• 1/2 teaspoon mustard powder
• 1/2 onion, finely chopped
• kosher salt, to taste
• fresh ground black pepper, to taste

Put the potatoes in a large bowl.
Sprinkle with the pickle juice and gently toss.

Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).

Season with salt and pepper to taste.Serve at room temperature or chilled.