INGREDIENTS
6
Russet potatoes, medium sized
4
Eggs, hard
1 cup
Claussen dill pickles
1 cup
Mayonnaise
1/4 cup
Mustard, yellow
2 tsp
Worcestershire sauce
1/2 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
1/2
Red pepper
1/4 cup
Claussen pickle juice from the jar