Prepare potatoes by cutting into quarters. Cook potatoes in a large pot of salted water, until fork tender — about 20 minutes (depending on what potato you use).

Prepare hard-boiled eggs using your preferred method.

When potatoes are done, rinse under cold running water until cooled. Set aside.

When eggs are done, place in a bowl of ice water to cool quickly. When cooled, peel and dice eggs and set aside.

Dice celery, red onion, and dill pickles, and set aside. Reserve 1 tablespoon of pickle juice.

Dice herbs if using fresh.

In a large bowl, add mayonnaise, mustard, herbs, and paprika, and whisk until smooth.

Add potatoes, eggs, celery, red onion, pickles, and pickle juice, and mix until combined.

Serve garnished with more paprika and sliced boiled eggs, if desired.

Tastes best if enjoyed immediately.