• Peel and cut potatoes into bite size pieces.
• Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by at least 2 inches.  Cook over medium-high heat until the water reaches a boil. 
• Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain water from potatoes through a colander and cool. I chill them in the refrigerator for about 20- 30 minutes.
• Meanwhile, hard-boil eggs (or do this the night before and keep in cold water in the fridge overnight.

  Put 6 eggs in medium pot with cold water covering eggs. Bring to a boil on high, then turn down to medium low and simmer for 15 minutes uncovered.

  Pour out hot water and fill pot with cold water. Allow to sit in cold water for 15 minutes before peeling. Chill in fridge with potatoes for at least 20-30 minutes.

  * I usually cook the potatoes and eggs the night before.
• In a large bowl, gently mix eggs, potatoes, mayonnaise, radishes, green onion, pickle juice and salt together.
• Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 1 hour to fully chill. Serve chilled, or refrigerate in a sealed container for up to 2 days.

Garnish

• Before serving, garnish with paprika by sprinkling and additional eggs and radishes, if desired.