Instructions
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Cook the potatoes: Peel and cube potatoes into 1-inch pieces. Place in a large (5-quart) pot, cover with water, and add a pinch of salt. Boil for 7–8 minutes, checking at 5–6 minutes for doneness — they should be tender but not falling apart. Drain, rinse in cold water, and drain again.
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Prepare the mix-ins: While potatoes cool, combine chopped onion and eggs in a bowl.
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Make the dressing: In a separate bowl, mix sweet pickles, dill pickles, celery (if using), salt, pepper, mustard, and mayonnaise.
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Assemble the salad: Gently fold cooled potatoes into the onion and egg mixture. Add the dressing and toss lightly to combine. Adjust mayonnaise amount to your preference — add more if it feels too dry, use less if it’s already creamy enough.
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Garnish: Top with sliced boiled eggs and sprinkle with paprika, if desired.
Serving Tip:
This pairs beautifully with Crock Pot BBQ chicken and baked beans for a true comfort-food feast.