Boil the potatoes in plenty of salted water without cutting them first. This helps them keep more starch.

Once the potatoes are cooked, let them cool, then cut them into cubes. Add the chopped green onion, finely chop the pickles, and cut the eggs into pieces. If you like, you can also add a little ham, diced.

For the dressing: In a bowl, mix the mayonnaise, mustard, vinegar, a little pepper, and for extra flavor, add 4-5 tablespoons of juice from the pickle jar. Mix everything together, refrigerate for at least 2 hours, and your German potato salad is ready.