Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of kosher salt to the water and place over high heat.

Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.

Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

In a large bowl, combine the cooked potatoes and cooked macaroni.  Add the eggs, onion, 1 cup of the mayonnaise, the relish, carrot and pickle juice.

Toss until well combined. Season with salt and pepper.

Cover and refrigerate for at least 1 hour.

When you are ready to serve, stir in the remaining 1/2 cup of mayonnaise. Add more to taste, and add more salt and pepper, if needed.