Smooth Southern Potato Salad

1. Peel potatoes. Cut into chunks and boil in salted water until fork tender.
2. While potatoes are boiling, chop the onions and pickles.
3. Drain potatoes and place in a large bowl. Add pickle juice, milk, butter and mix with a hand mixer until there are no longer any chunks of potato. You can add a little more milk or pickle juice if you need to, but add only a little at a time.
4. Add the mustard, mayo, pickles, onions and eggs. Stir gently until everything is combined. Add salt and pepper to taste. Refrigerate until cold or eat at room temperature.