Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Partially peel and dice red potatoes. Place the potatoes in a medium saucepan, with enough water to cover. Bring to a boil. Reduce to medium low heat and continuing to cook until potatoes are just tender, about 15-20 minutes. Drain in a colander.Red potatoes work well for this dish as they don't have as much starch in them. I also like to leave some of the peel on them for color. Cook until they are just slightly fork tender, not mushy. They will break down further as you mix them with the other ingredients.
Place large eggs in a small saucepan, covering with cold water. Bring to a boil. Cover saucepan with lid and turn off heat. Let set for 12-14 minutes. Drain water and place eggs in ice water. Allow to cool for 7-10 minutes. Crack and remove the shell from eggs. Dice eggs into small pieces and place in a prep bowl. Bringing the eggs to a boil from cold water, allowing them to set for 10-12 minutes, and then submerging them in ice water is key for easy peeling. There is nothing more aggravating then eggs that don't want to peel. This method works about 99% of the time for me.
Using a cutting board and sharp knife, chop the sweet pickles into small chunks. Place in another prep bowl. Mince the red onion.
Assemble the Potato Salad
In a large bowl, combine the boiled potatoes, diced eggs, chopped sweet pickles, sweet relish, and minced onion.
In a glass measuring cup, combine the whipped salad dressing, Dijon mustard, kosher salt, celery seed, and freshly ground black pepper. Mix well with a wire whisk.
Pour the dressing over the potato mixture and carefully fold in to mix with a long-handled wooden spoon. Add in 3-4 tablespoons of pickle juice for an extra pop of tang.
Taste the salad and add more salad dressing, mustard, seasonings, or juice as desired. Cover and chill for several hours before serving. Serves 6-8 people.