Put the diced potatoes in water and bring to a boil.

Once the eggs have finished and are cool enough to handle, peel them and remove the yolks into a separate large bowl.

Chop up the white parts into smaller pieces and set aside. I don’t like a ton of white parts in mine, so I remove about a quarter of them to feed to my dogs.

Mix the yolks together with the mayonnaise and mustard, adjusting for taste for a tangier or mellower flavor. Add salt and pepper to taste, plus dill if desired.

The potatoes should be boiling by now, so add a teaspoon of salt and reduce the heat to medium low. Let the potatoes simmer for 12 minutes or until they are able to be pierced by a fork, but not falling apart. (If you overcook them to where they are falling apart, resign yourself to making mashed potatoes and egg salad today with the same ingredients).

Drain the potatoes and let cool slightly. Chop up the pickles.

Once the potatoes are cooled down, mix them with the yolk-mayo mixture.

Add in the egg whites and pickles and fold together.

Adjust salt, pepper and additional seasonings to taste.