Boil baby potatoes (about 2.5 pounds) until just fork tender along with 6 eggs. Set the timer for 8 minutes once the water begins to a boil with the potatoes and eggs in the same pan.
Rinse the potatoes and eggs in cold water and then quarter the potatoes and peel and chop the eggs and toss in a bowl. Chill in the refrigerator for about 30 minutes.
Once the potatoes and eggs have cooled off, add in a couple tablespoons of chopped onion, red pepper, and scallions. Then chop up three pickle spears and add those to the bowl. Next, add in about ½ to ¾ cup of mayonnaise (this is really up to your preference) and stir the ingredients all together. Add in some salt and pepper and chill.