Place your potatoes in a large enough pot and cover with water (do not salt the water).
Place the eggs in the top of the same pot and bring it to a boil.
After boiling for 10 minutes, remove the eggs to ice water and continue to boil the potatoes until they easily break up.
Drain the potatoes and then put them into a large bowl.
Peel the eggs, cut them in half and then separate the whites and the yolks to separate bowls.
Chop the egg whites.
Crush the boiled yolks with a fork into small crumbles. Add the mayo, mustard and dill pickle juice to the yolks and mix it thoroughly.
Season the mayo mix with salt and black pepper, then add some more black pepper.
Smash the potatoes into small pieces, like a poor job of mashed potatoes (half mashed, half small pieces).
Combine the potatoes, egg whites and the mayo mix.
Taste and adjust:
If it seems too stiff, add some more mayo.
If it needs more tang, add some more mustard or pickle juice.
If it needs more seasoning, add salt and pepper (especially, more black pepper).
Add the diced veggies just before serving and stir through. The goal is that the potato salad is still warm, is creamy, but the veggies add some crunch.
