1-First Step: Cook the potatoes the right way Start by peeling the potatoes, then cook them until they are tender but not falling apart. Drain the potatoes well, then coarsely chop them if they are not already cut. Place the cooked potatoes in a mixing bowl and let them cool.

2-Second Step: Build the dressing In a separate bowl, smash 3 of the 4 hard-boiled eggs. Add the mayonnaise, yellow mustard, pickle juice, onion, celery, diced pickles, all-purpose seasoning, salt, black pepper, and paprika to the smashed eggs. Stir until everything is well mixed.

3-Third Step: Fold in the potatoes gently When the potatoes are cool but still slightly warm, gently fold them into the dressing. Use a large spoon or spatula and move slowly so the chunks stay intact. Stir just enough to coat every piece without turning the whole bowl into mash. Now is the time to taste and adjust. Add a little more salt, pepper, or seasoning if needed. If the mixture seems a touch too thick, a spoonful of pickle juice can help loosen it.

4-Fourth Step: Finish the bowl and garnish Transfer the salad to a serving bowl. Slice the remaining hard-boiled egg and place the slices on top. Sprinkle paprika over the surface for color and that familiar old-fashioned look.

5-Final Step: Chill before serving Cover the bowl and chill the salad for 2 to 3 hours before serving. Once chilled, serve cold and keep the bowl in the refrigerator until it is time to eat.