Boil the eggs.
While eggs are boiling, rinse and dry potatoes.
Place potatoes in a large pot and cover them with water.
Boil potatoes for about 45 minutes, or until pierced easily with a fork.
While the potatoes are cooking, chop the boiled eggs and sweet pickles.
When the potatoes are finished boiling, drain the potatoes and let them cool.
Once potatoes are cooled down enough to handle, peel the potato skins and cut into small pieces.
Sprinkle the potatoes lightly with salt.
Mix the mayonaisse and Durkee sauce in a large bowl.
Add the potatoes, pickles and eggs to the mayonaisse mixture.
Finally, add the pickle juice.
Stir to combine.
Store in the refrigerator and serve chilled.