Fill a large pot with water and bring it to a vigorous boil over high heat. Add a generous pinch of kosher salt to the water for flavor. Carefully add cubed russet potatoes to the boiling water and cook for about 10 minutes, or until they are tender but still firm enough to hold their shape. You’ll know they’re ready when a fork slides in easily.

Once the potatoes are cooked, drain them well in a colander and return them to the pot. Using a potato masher, lightly mash the potatoes until just slightly broken down; you want them to be chunky, not pureed.

In a separate mixing bowl, combine mayonnaise, yellow mustard, diced onion, chopped hamburger dill pickles, and optional pickle juice. Gently mix these ingredients until they’re well blended, creating a creamy and tangy dressing. Add in chopped hard-boiled eggs, kosher salt, and ground black pepper, stirring carefully to incorporate without breaking the eggs too much.

With your dressing complete, gently fold the warm, mashed potatoes into the dressing mixture. Use a rubber spatula for easy mixing, being mindful not to overmix—a few lumps are perfectly fine!

Once everything is combined, transfer the Southern Potato Salad to a serving bowl. Garnish with a dash of paprika on top for a pop of color. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld beautifully.