• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Partially peel and dice 6 medium red potatoes. Place the potatoes in a medium saucepan, with enough water to cover. Bring to a boil. Reduce to medium low heat and continuing to cook until potatoes are just tender, about 15-20 minutes. Drain in a colander.
• Using a cutting board and sharp knife, chop 1/2 cup sweet pickles into small chunks. Place in another prep bowl. Mince 1/2 cup red onion. 

Boil the Eggs

This method works for store bought eggs as well as fresh.
• Remove 6 large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 12 minutes.
• Place ice in a pan of cold water, about 6-8 large cubes. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes.
• After allotted time, begin tapping one egg shell on the counter multiple times. Then start peeling from the largest end of the egg where there is likelihood of a bubble. Use fingers to get under the membrane and start peeling the shell off. Dip the peeled egg in the ice water to finish cleaning it and place on a plate or bowl. Repeat with remaining eggs. Dice eggs into small pieces and place in a prep bowl.

Assemble the Potato Salad

• In a large bowl, combine the boiled potatoes, diced eggs, chopped sweet pickles, 1/2 cup sweet relish, and minced onion. 
• In a glass measuring cup, combine 1/2 cup whipped salad dressing, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon celery seed, and 1/2 teaspoon fresh ground black pepper. Mix well with a wire whisk.
• Pour the dressing over the potato mixture and carefully fold in to mix with a long-handled wooden spoon. Add in 3 tablespoons sweet pickle juice for an extra pop of tang.
• Taste the salad and add more salad dressing, mustard, seasonings, or juice as desired. Garnish with 1 teaspoon smoked paprika, if desired. Cover and chill for several hours before serving. Serves 6-8 people.