Gently boil the potatoes until they are almost completely done (ever so slightly undercooked). Drain the water and let the potatoes cool off a bit.
Cut the gherkins into small pieces. If you like their taste you can cut them into bigger pieces. If you don’t want them to stand out as much, you can very finely dice them. Add them to a medium bowl
Add 3-5 tablespoons of mayonnaise to the diced gherkins.
Pour about ¼ cup of pickle juice into the bowl. Stir everything until well combined.
While still warm, peel the potatoes, cut them into slices about ¼ inch thick, and add them to the bowl.
Mix everything until the potatoes are evenly coated by the dressing.
Adjust the dressing by potentially adding more mayonnaise and/or pickle juice. Season with salt and pepper.
Enjoy immediately or let the potato salad cool in the refrigerator. It will taste better if you let it sit for a few hours.