• Cover quartered and peeled potatoes with water and 1 teaspoon of salt. Bring to a boil. Once boiling, set to simmer for about 15 minutes until just tender. Taste test potatoes so they're not too crunchy or too mushy. Let them go for another 5 minutes as needed.
• Remove hard yolks from egg whites. Mash the egg yolks and put them in a medium bowl. Dice the egg whites and set them aside.
• In your medium bowl with egg yolks, whisk in mayonnaise, mustard, pickled juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Refrigerate dressing until ready to serve.
• Dice radishes and celery and set aside with egg whites.
• Once potatoes are done, drain them gently and let them cool while spread out on a cookie sheet to dry.
• When cool enough to handle, slice each potato quarter into 1/2 inch pieces. Lightly salt these potato slices.
• Combine cooled potatoes, celery, radishes, egg whites, and dressing in a large bowl. Stir gently to combine. Taste and add more salt, pepper, and extra pickle juice to adjust the taste to your liking. (This process of tasting makes for the best potato salad each time, don't skip it!)
  
• Garnish with pickled onions, chopped chives, radishes, or herbs you love.

Pickled onions

• Fill a mason jar with or container with sliced onions.
  
• In a liquid measuring cup, whisk the remaining ingredients together to start dissolving salt and sugar if using.
• Pour liquid mixture over your onions, scraping any residual salt and sugar into the jar or container.
• Cover your jar with the lid and shake it up and down a few times.
• Let your onions sit at room temperature for at least an hour before using. Shake every once in awhile to keep onions mixed with juice.
• Refrigerate leftovers for a couple weeks. This recipe can easily be multiplied.