Fill a large pot with water and bring it to a boil.

Add potatoes and boil until they are fork tender.

When potatoes are ready carefully pour them into a strainer and run cold water over them to stop the cooking process. Pat dry and set aside to cool completely.

While the potatoes cool finely chop the hard-boiled eggs and place in a small bowl.

In the bowl with the eggs add mayonnaise, mustard, pickle juice, chopped pickles, and salt.

Once potatoes are cool cut each one in half and cut a small slice off of the rounded side so the potato can sit flat.

Mash the mixture together with a spoon or fork until well combined.

Scoop the potato salad mixture into the potato halves.

Let chill in the refrigerator until ready to serve.