I found this recipe online - at Grits and Pine Cones -- just what I was looking for. I love the tangy dill pickle juice and mushing up the potatoes a bit. Mmmmm.
Ingredients
3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
2 tsp kosher salt
4 hard-boiled eggs peeled and chopped
1/2 cup hamburger dill pickles chopped
2 Tbsp hamburger dill pickle juice
1/2 cup Vidalia or sweet yellow onion finely minced or grated
1 cup mayonnaise preferably Dukes or Hellman's
1/4 cup yellow mustard
1/2 tsp Kosher salt
1/4 tsp ground black pepper
dash paprika for garnish
Directions
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Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
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Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
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While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
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Garnish with a dash of paprika.
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Refrigerate and serve chilled. Enjoy!
