1. Cover potatoes with cold salted water and bring to a boil. Cook until they can be easily pierced with a fork (about 20 minutes). Drain.
2. Drop eggs into boiling water for seven minutes (into the pot with the potatoes works great). Drain and place in ice water to stop the cooking process. Peel and quarter.
3. Cut beef fry into one-inch (two-centimeter) pieces. Place in a cold frying pan and cook over
medium heat until deeply crisped. Remove
4. Mix mayonnaise, pickle juice, salt, pepper, most of the chives (save one tablespoon for the garnish), and mustard. Toss with potatoes, three-quarters of the beef fry, and pickles. Garnish with remaining beef fry, quartered eggs, and reserved chives.