Step 1

Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.

Step 2

Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.

Step 3

Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).

Step 4

Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).

Step 5

Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).

Step 6

Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.

Step 7

Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!