Peel and cut the potatoes into 1-inch cubes. Place them in a large 5-quart pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 7–8 minutes. Check around the 5-minute mark—potatoes should be firm but tender. Overcooked potatoes will turn into mush; undercooked potatoes will make the salad unpleasantly firm. Drain and rinse in cold water, then drain again.

While the potatoes are cooling, combine the chopped onion and hard-boiled eggs in a bowl. This mixture gives the salad a wonderful blend of texture and protein.

In a separate bowl, mix the sweet pickles, dill pickles, celery, salt, pepper, mustard, and mayonnaise. Start with 1.5 cups of mayonnaise and adjust later if needed.

Once the potatoes are cool, add the onion and egg mixture. Fold everything together gently to avoid breaking down the potatoes. Next, stir in the mayonnaise mixture. Add more mayonnaise if needed to achieve your desired creaminess.

Top the salad with sliced hard-boiled egg and a sprinkle of paprika for color. Refrigerate for at least an hour before serving, allowing the flavors to meld together.