Place a large pot of cold water on the stovetop. Add the potatoes (unpeeled), and bring it up to a boil. Then lower the heat to a simmer and continue cooking until tender, about 35-40 minutes.

Drain and cool the potatoes, then peel and chop them.

Place the chopped potatoes in a large bowl. Add the pickle juice and give the potatoes a minute to absorb the juice.

Add the mayo, Miracle Whip, mustard, red onions, pickles, salt, and pepper. Stir to combine.

Add the chopped eggs last. Fold them in so they don’t all break up.

Cover and refrigerate for at least 30 minutes before serving. If the salad becomes too dry, add a bit more mayo or Miracle Whip before serving.