Place cubed potatoes in a large pot of boiling water and bring them to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until tender when pierced with a fork. Drain and let cool completely.
Prepare the hard-cooked eggs by separating the yolks from the whites.
Chop the egg whites into chunks; set aside.
In a large mixing bowl, mash the egg yolks, mayonnaise, pickle juice, mustard, salt, paprika, and pepper.
Add the potatoes, chopped egg whites, and diced pickles. Stir until fully combined.
Garnish with a sprinkle of paprika and serve.