Ingredients

Steps

• Cut potatoes into eight pieces and boil in salted water until tender.
• Drain potatoes and let them cool slightly.
• Mix milk, mustard, vinegar, pickle juice, and sugar in a small bowl.
• Coat the cooled potatoes with the prepared dressing.
• Stir in mayonnaise, chopped pickle, and egg if desired.
• Chill in the fridge for two hours before serving.