1Rinse and scrub potatoes and place whole and with skins on in a medium to large stock pot to boil.
In separate pot put eggs on to boil (or eggs can be made ahead of time and kept in fridge until ready to use)
2When potatoes are done (firm but cooked through, poke with a fork, it should go in nicely and not crumble or mush the potato. If its too hard, cook longer). Drain water and let potatoes cool.
Meanwhile peel and dice onion and dice pickles
3When potatoes are cool enough to touch, peel off skins with a paring knive. Cut potatoes into chunks. Size is personal preference. I like mine bite size but not too small.
It's best to place cut potatoes back into the pot to mix all the ingredients together.
4Take one of the hard boiled eggs, peel and dice and add it to potatoes.
Add pickles and onions.
Salt and pepper (a few shakes with the shaker shoul do it, so that would be maybe a 1/4 tsp each?)
5Pour pickle juice (from the jar) to cover and coat potatoes. Mix thoroughly with clean hands (or a spoon if you prefer). Potato and ingredients should be coated, not soaked. Pour off any excess juice if too much settles at the bottom.
6Add mayo and mix thoroughly (we use our hands to really get it worked in, but again, use a spoon if you must). Taste - you may need to add a little salt at this point and mix again.
7Transfer from pot to serving bowl. Peel and slice remaining eggs into fourths and place as garnish along edges and, if you have enough eggs, cut one to make a nice design in the center of the salad.
Chill and serve. Goes great with Wiener Schnitzel, breaded pork, or burgers and brats.