Smooth Southern Potato Salad

1. 1

   1. Peel potatoes. Cut into chunks and boil in salted water until fork tender.

2. 2

   2. While potatoes are boiling, chop the onions and pickles.

3. 3

   3. Drain potatoes and place in a large bowl. Add pickle juice, milk, butter and mix with a hand mixer until there are no longer any chunks of potato. You can add a little more milk or pickle juice if you need to, but add only a little at a time.

4. 4

   4. Add the mustard, mayo, pickles, onions and eggs. Stir gently until everything is combined. Add salt and pepper to taste. Refrigerate until cold or eat at room temperature.

* Per serving · 4 servings · Values may vary.