Mom's Tangy Potato Salad

Submerge potatoes in a large container filled with water and bring to a simmer over medium-low heat, allowing them to become tender after approximately 12 minutes. Remove potatoes from the water and rinse under cold running water to rapidly cool them down. Store potatoes in the refrigerator until they have reached a chilled state.

Place eggs in a saucepan filled with cold water, heating it over medium heat until the water reaches boiling point. Immediately remove the saucepan from the heat source, cover it with a lid, and let the eggs sit in the water for about 15 minutes. Once cooled, rinse eggs thoroughly under cold running water to stop the cooking process. Peel and chop the eggs, then place them in a large serving dish.

Combine chopped onion, sweet pickles, and mayonnaise in the bowl with the eggs. Refrigerate for at least 30 minutes to allow the flavors to meld together. After this period, add the cooled potatoes to the bowl and refrigerate for an additional 30 minutes to allow the flavors to combine. Serve chilled.