Wash the potatoes, no need to peel or cut. Cook the potatoes in boiling water until soft, and the peels start to crack and pull away, about 45-50 minutes.
Hard boil the eggs, peel and cut in to quarters.
Drain the water from the potatoes, cut the potatoes into half or quarter if they are the bigger size. Place the potatoes in a large bowl.
While potatoes are still hot, pour pickle juice evenly over the potatoes and salt generously. I use about ½ to ¾ cup of juice. Start with ½, and see how much is absorbed. If you add too much, the salad turns out soupy- instead of creamy.
Salt and pepper to taste. This salad is best served warm or at room temperature.