Just a good old family recipes that is done really well. Key points here: keep your potatoes whole and unpeeled while cooking. And cook in really salty water. Mix everything together while its still warm. Good with bacon bits mixed in as well :)
8 medium sized Yukon Gold potatoes
1 small bunch green onions, chopped
3 dill pickles, finely diced
1 heaping cup mayonnaise (use regular Hellmann’s or Duke’s)
½ cup dill pickle juice
1 tbsp. Whole grain mustard
kosher salt and freshly ground black pepper
Add potatoes (unpeeled) to a large pot. Top with cold water and about 4 tbsp. kosher salt (water should taste salty)
Bring to a boil, and then allow to gently simmer until fork tender, about 45-60 minutes
Remove from water and let cool slightly
Meanwhile, bring a small pot of water to the boil. Add eggs and continue to boil for 10 minutes. Cool under cold running water, then peel and roughly chop. Place in a large mixing bowl
Add green onion and pickle to mixing bowl
In a small bowl whisk together mayonnaise, pickle juice, mustard and salt and pepper
Peel potatoes with a small paring knife, and cut into large pieces. Potatoes should still be warm. Add to large bowl with eggs, green onion and pickle.
Gently toss all ingredients with mayonnaise dressing.
Taste for seasoning.
Refrigerate, but remove from fridge about 30-60 minutes before eating.