• Start making your hard boiled eggs
• Meanwhile, wash and cut potatoes leaving the skin on.
• Immediately place cut potatoes in a pot covered with cold water.
• Boil the potatoes in water for 10-15 minutes or until knife stabs potato easily (look for even cooking on potato chunk you test as well, i.e. even color)
• Chop your pickles and set aside.
• Make your Dressing in a small bowl, adding and whisking all of the dressing ingredients as listed above.
• Once your eggs are done cooking, carefully peel the eggs and slice in half, adding just the yolks to the dressing bowl.
• Smash the yolks into the dressing and whisk together with rest of dressing once yolks smooth
• Once potatoes done cooking, immediately rinse under cold water and then add potatoes to large mixing bowl.
• Finely chop egg whites and egg to your mixing bowl with potatoes.
• Add chopped pickles and dressing to your potato bowl.
• Gently stir and combine until you see your dressing and other ingredients well combined.
• Chill the potato salad in the refrigerator at least 1 hr before serving.

If you need to speed up the chilling process place the salad into the freezer for 30 minutes, stirring occasionally.