Step 1

Place the potatoes in a large pot and add water to cover. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.

Step 2

Drain the potatoes and rinse under cold running water for about 30 seconds, then set aside to drain and cool completely.

Step 3

In a large bowl, whisk together the mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.

Step 4

Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by the potatoes.

Step 5

Gently fold until the ingredients are thoroughly combined.

Step 6

Taste and adjust the seasonings according to your taste buds, my friends.

Step 7

Serve at room temperature or cover and refrigerate until needed.

Step 8

When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.