I have made this potatoe salad for 30 years and whenever I take it to family get-to-gethers, or to work for pot lucks I never have any leftovers. The secret is the pickle juice. Thats right pickle juice it mixes well with the salad and gives the potatoes a nice zing.
1cook and peel the potatoes, then cut into chunks about 2" each, chop the eggs, onion, celery,and dill pickles and place in a large bowl with the potatoes.
2combine the mayonnaise, mustard, salt and pepper along with the pickle juice, mix well and add this to the potatoies and mix well. If not moist enought add a small amount of mayonnaise until you reach the moistness you like.
3after combining all ingredients in a large bowl, place foil over the bowl and refrigerate for 3-4 hours, to let the flavor mix.