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1
Place unpeeled potatoes in a large stockpot and cover with water by 2-inches. Bring to a boil over high heat, stir in 2 tbsp kosher salt, reduce heat to medium (keep water at a low boil) and cook until you can easily pierce potatoes with a fork, about 20 minutes. Larger potatoes may take longer. Remove from water and set aside to cool.
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2
Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size. Transfer to a large mixing bowl.
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3
In a small bowl, combine the mayonnaise, mustard, salt, pepper, and enough pickle juice to thin it out a bit. Taste and adjust seasonings until you get a flavor balance you like.
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4
When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes. Add potatoes to bowl with onions, pickles, and celery. Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed. Pour half of mayonnaise mixture over the top and toss until coated. Add remaining mayonnaise as desired to get the amount of sauce you like. My husband likes his potato salad quite dry, and others like it with lots of sauce. Add enough to suit your family's taste. Toss until everything is evenly coated.
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5
Cover with plastic wrap and chill in refrigerator until ready to serve, at least 2 hours if possible. Flavors need time to meld and salad should be served cold.
