Cook the Potatoes: In a pot boil the potatoes in their skins in salted water until tender. Drain and allow the potatoes to cool. Peel and cut into bite-sized pieces and add it to a large bowl.
Boil the Eggs: Hard-boil the eggs, cool, peel, and dice and add to the potatoes.
Dice the pickles and red onions and add to the potatoes.
Drain the corn and add to the potatoes.
Make the Dressing: In a small bowl whisk together the mayonnaise, pickle juice, salt and pepper to taste until smooth.
Combine Ingredients: Gently fold everything together until evenly coated with the dressing.
Serve: Cover and refrigerate for at least 2 hours to allow the flavors to blend.
