Cook potatoes and eggs together in boiling water until potatoes are tender, remove from heat, pour off hot water and rinse in cold water until potatoes are just cool enough to handle. (Do not cool potatoes completely, they absorb the other flavors better if they are still warm when mixed.) Peel and cut potatoes into chunks and place in large bowl. Peel and finely chop eggs and add to bowl. Add remaining ingredients to bowl and mix gently. Taste, add more mayonnaise, mustard or pickle juice if needed. Smooth top, cover and chill. If desired, place cooked egg slices on top and sprinkle with paprika.

*You can use hard boiled, colored Easter eggs, for the eggs, if they have been keep refrigerated.

**Add more if too dry Serves 3 to 4, this recipe can be doubled