3 pounds russet potatoes, peeled and cubed (about 7–8 medium-sized potatoes)

2 teaspoons kosher salt (for boiling potatoes)

4 hard-boiled eggs, peeled and chopped

½ cup hamburger dill pickles, chopped

2 tablespoons hamburger dill pickle juice

½ cup Vidalia or sweet yellow onion, finely minced or grated

1 cup mayonnaise (preferably Dukes or Hellman’s)

¼ cup yellow mustard

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Dash of paprika for garnish

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Cook the potatoes: Peel and cube the russet potatoes. Place in a large pot, cover with cold water, and add 2 teaspoons of kosher salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until fork-tender. Drain and let cool to room temperature.
Prepare the ingredients: While the potatoes are cooling, chop the hard-boiled eggs, pickles, and onion. In a separate bowl, mix the mayonnaise, mustard, kosher salt, and black pepper until smooth.
Assemble the salad: Once the potatoes are cool, transfer them to a large mixing bowl. Add the chopped eggs, pickles, and onion. Pour the dressing over the ingredients and toss gently to coat. Stir in the pickle juice.
Chill the salad: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill overnight.
Garnish and serve: Before serving, sprinkle with a dash of paprika for color and extra flavor. Serve chilled and enjoy!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Vegan Version: Swap the mayonnaise for a vegan mayo and omit the hard-boiled eggs for a vegan-friendly version.

Extra Creamy: Add an extra ¼ cup of mayonnaise for a creamier texture.