Classic Potato Salad

This recipe comes from my mother-in-law. She and her mom make it every year. It is a classic and it is oh so good. I don't know if my version quite matches up, but it gets eaten so it must not be too bad.

Potato salad isn't known for being colorful, but it is oh so tasty!

Classic Potato Salad
6-8 potatoes, boiled, peeled, and cut into bite-sized chunks
6 eggs, boiled, cooled, peeled, and chopped
1/4-1/2 cup chopped dill pickles (not sweet!)
1/3-1/2 cup chopped onion (about 1/2 large onion)

Dressing:
2-3 cups mayo
1-2 Tbs. yellow mustard
1/4 pickle juice
salt and pepper

Toss together the salad ingredients. Then mix the dressing ingredients. At this point taste the dressing. If you like it tangier, add more pickle juice. If you like it creamier, add more mayo. If you like more of a kick, add more mustard. Carefully fold the dressing into the salad. Chill until ready to serve. It is best after it has chilled for 3-4 hours.