Potato Salad

I have never been too interested in mayonnaise , but this salad has so little of it, you hardly taste it. Back at home, in Brasil, potato salad consists of potato, carrot, onion, celery and tons of mayo... never liked it! So for me to actually taste a potato salad, took me too many years...  until i tried this one. This is almost a classic recipe with a few twists. I remember having this made by my father in law and intrigued over the pickle taste. I asked him what were all the ingredients and came home to try making it myself.
The first time i made, i didn't cook the potatoes enough and used "too much mayo",...URGH! And then this 4th of july weekend i tried again and came up with the perfect salad. It was the perfect side dish for spareribs and flank steak, all our guests enjoyed it!

Ingredients:

6 medium red potatoes cubed with skin left on

2 hard boiled eggs chopped

10 slices of dill pickles chopped

2 tablespoons pickle juice

1 tablespoon of mayonnaise

1 teaspoon of apple cider vinegar

1/4 cup onion chopped

1 tablespoon mustard

salt and pepper to taste

Boil the cubed potatoes in salted water until soft when pierced with a fork.

Drain water and place in a large bowl. Add all ingredients while potatoes still warm and stir it well. Let it cool to room temperature. Refrigerate for 2 hours before serving .