2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
