Gather all ingredients.

Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork (20-30 minutes). Drain potatoes, but do not rinse. Peel potatoes when cool enough, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.

Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water. Dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.

Slice potatoes 1/4 inch thick, and combine with diced onion in a large bowl.

Combine diced pickles and Wiener sausages in a separate bowl.

Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Fold in mayonnaise. Stir in diced egg and pickle mixture.