- 6 Yukon Gold potatoes
- 1 small sweet onion, diced
- 3 hard-cooked eggs, chopped
- 1/2 cup diced celery
- 1/4 cup chopped sweet pickles
- salt and ground black pepper to taste
- 1 cup mayonnaise
- 1/3 cup sweet pickle juice
- 1 teaspoon prepared yellow mustard
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.