Boil 5 lb. bag of potatoes (whole, with skin on) until fork tender.

Let the potatoes cool. Peel and cut into small pieces, cubed.

Boil 1/2 dozen eggs and use 4-5 in salad. Save the others for the top.

Add mayonnaise and salt and pepper to taste.

Add dill pickle juice to taste (optional).

After everything is mixed, slice eggs on top and sprinkle with paprika.