Fill a large pot with water and bring it to a boil over high heat. Add salt and then the cubed potatoes. Cook for about 10 minutes until tender. Drain and set aside to cool.

Return the cooled potatoes to the pot and gently mash them a few times, allowing them to cool.

In a large bowl, combine mayonnaise, yellow mustard, onion, diced pickles, pickle juice, chopped eggs, salt, and pepper. Mix well.

Fold in the cooled potatoes until evenly coated with the dressing. Be careful not to overmix.

Transfer to a serving bowl, garnish with paprika, cover tightly, and chill in the refrigerator for at least 30 minutes before serving.