Instructions:

• Start by placing the diced Yukon Gold potatoes in a large pot and covering them with water. Bring the water to a boil and cook the potatoes for about 10-15 minutes or until fork-tender. At the same time, add the eggs to a separate pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool.
• In a mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, pickle juice, Worcestershire sauce (if using), celery salt, and pepper. Whisk together until smooth and creamy.
• Once the potatoes are cooked and drained, let them cool slightly. While they cool, chop the dill pickles, celery, red onion, and fresh parsley. Peel the cooled eggs and chop them into small pieces.
• In a large mixing bowl, add the cooled potatoes, chopped eggs, pickles, celery, red onion, and parsley. Pour the dressing over the top and gently mix until everything is well coated. Be careful not to mash the potatoes!
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. Before serving, give it a quick stir and adjust seasoning if necessary. Sprinkle with paprika for a beautiful presentation, if desired.