Mustard Potato Salad

6 medium baking potatoes
2-3 hard boiled eggs, chopped
2-3 baby dill pickles, chopped
1 1/2 cup mayonnaise
1/4 cup prepared yellow mustard
pickle juice to taste
salt and pepper to taste

The night before boil the potatoes with their skins until done, about 20-25 minutes and refrigerate the potatoes overnight. The next day, peel and dice the potatoes. Combine with the chopped eggs and pickles in a large bowl and set aside.Combine in a small mixing bowl the mayonnaise and yellow mustard. Add the pickle juice until the desired taste is achieved. Carefully mix the potato mixture and the mayonnaise mixture together until well incorporated. Add salt and pepper to taste.