3 spears dill pickles chopped small (½ cup) 1 Tbsp pickle juice 6 large boiled eggs shredded 4-5 medium russet potatoes peeled and diced small 1/2 cup small onion, diced ½ cup mayonnaise 2 Tbsp mustard 1 tsp paprika
Boil potatoes until a fork can easily pierce through them. About 20-25 minutes for whole potatoes.
Drain and rinse potatoes in cold water to stop the cooking process.
When the potatoes and chilled enough to safely handle, dice into .5 inch cubed pieces and place in a large mixing bowl.
Shred your hard boiled eggs with a cheese grater and place them in the bowl as well.
Add the mayonnaise, mustard, paprika, onion, and chopped pickles to the bowl too.
Add in one tablespoon of pickle juice and stir well to combine. Taste and if desired, add a little more pickle juice.
Cover the bowl with plastic wrap andplace in the fridge to chill for at least one hour before serving.
Garnish with a sprinkling of paprika before serving.