paprika, chopped celery, bacon bits or Dijon mustard
Place potatoes in a large pot, cover with water and bring to a rolling boil over high heat. Boil potatoes for 40–45 minutes or until tender (a fork should easily pierce a potato).
While potatoes are cooking, Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Gently lower eggs into the water using a strainer ladle. Turn the heat down and simmer for 15 minutes. Once done, transfer eggs to an ice bath for 5 minutes, then peel and set aside.
Let potatoes cool, then peel off skins and cube potatoes into ¾-inch pieces. It is okay if they are soft or fall apart. Place in a large bowl.
Cube eggs and add to bowl.
Add olives, diced pickles and pickle juice and mix.
Add mayonnaise, mustard, salt and pepper and mix well (add more or less mayonnaise depending on what you like).
Stir in any other desired mix-ins and refrigerate until ready to serve.
Make Ahead: This salad is best made ahead. We like to make this the day before and let it refrigerate for 18–24 hours, but this is not required. Different types of potatoes create different textures: If you want them to stay firm and hold their shape, use waxy potatoes like Yukon Gold or red potatoes. If you want the potatoes to slightly mash when you mix the salad, use starchy potatoes like russets (this is what I prefer).