Mix cut potatoes, eggs, and pickles into a bowl.
Add enough mayonnaise to coat everything. Add
mustard, and mix well. Pour a splash of pickle
juice (approx 1/2 to 1/2 cup) into salad. Add
seasonings, and adjust to taste.
Salad can be served immediately, but is best if it
is allowed to sit in refrigerator overnight to
preferred moisture level.
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