Prepare the Potatoes:

Peel and cube the potatoes.

Place them in a large pot and cover with about 1 inch of water.

Bring to a boil, add 1-2 teaspoons of Kosher salt, and cook for about 10 minutes until the potatoes are fork-tender.

Mix the Dressing:

In a large bowl, combine the mayonnaise, yellow mustard, dill pickle relish, minced onion, Kosher pickle juice, Kosher salt, and ground black pepper. Set aside.

Combine Salad Ingredients:

Drain the hot potatoes well, then add them to the bowl with the dressing.

Gently fold in the chopped hard-boiled eggs until everything is evenly coated.

Chill and Serve:

Allow the potato salad to cool completely.

Transfer to an airtight container and refrigerate for at least 4 hours before serving.

Just before serving, garnish with a sprinkle of paprika and minced chives or green onions, if desired.