Add 5 clean, whole potatoes to a large pot and cover with cold water. Place on the stove and bring to a boil. Cook for 25-30 minutes or until a fork can pierce easily through the potato, but being careful not to over-cook them. Drain and allow to cool until you can handle them.

Meanwhile, also add water to a smaller pot (enough so eggs are completely submerged) Bring water to a boil and gently place 5 eggs in the water. Bring back to a medium-high boil and allow to cook 12-minutes. Once cooked, immediately place in a bowl with cold water and ice to stop the cooking. This will also help the shells to slide right off. Cool eggs completely.

Remove the shells from the eggs and chop fine, or chunky if you prefer that. Place the eggs in a medium size bowl and add ⅔-¾ cups mayo (start with ⅔ and go from there) 3 tbsp mustard, 1 cup chopped pickles, 2 tbsp pickle juice, ¼ cup chives, 1 tbsp fresh dill, salt and pepper to taste. Combine until creamy.

Once potatoes are cooled enough to handle, but you still want them warm, remove the skins with a pairing knife or just use your hands. The skins should come off easily. Dice potatoes into bite size pieces and add them to a larger bowl.

Pour all the egg sauce in with the potatoes and use a large spoon to gently toss and combine. Taste for seasonings and creaminess. Usually I need to add more salt and pepper, or sometimes more mayo or mustard. You want it super creamy as the potatoes will absorb the sauce as it sits.

Cover potato salad tightly and place in the refrigerator for at least 30-minutes but 1-hour is usually best. Garnish with more fresh chives or dill right before serving and enjoy the best potato salad of your life!