Place the potatoes on a large pot and cover with cool water. Bring the pot to a boil. Cook the potatoes for 30 minutes or until cooked throughout.
Place the eggs in a pot and cover with cool water. Bring the pot to a boil, cover and turn the heat to low. Allow to cook for 13 minutes. Remove the cooked eggs from the pot and place into a bowl with ice water to complete cool.
Peel and chop the cooked and cooled potatoes, add to a large bowl
Peel the eggs. Using a egg slicer, cut each egg twice and add to the same bowl at the potatoes.
Add the onions and pickles to the bowl. Stir all the ingredients together.
Level ingredients in the bowl. Add the mayonnaise a little at a time and spread it across the top of the other ingredients covering it completely.
Fold the mayonnaise into the other ingredients. Add the salt and pepper and continue to stir until the mayonnaise is evenly distributed.
Taste and add salt or pepper to taste.
Cover and refrigerate for a couple of hours.