1-First Step: Cook the potatoes. Peel 3 pounds of potatoes and either dice before boiling or boil whole. Cook until al dente, about 20 minutes, with a fork piercing them with slight resistance. Yellow, white, or red potatoes give waxier texture; russets make it softer. Drain and coarsely chop, then add to a mixing bowl to cool slightly.

2-Second Step: Prepare the eggs. Boil 4 eggs until hard-boiled, about 10 minutes. Smash 3 eggs in a separate bowl for creaminess in the dressing. Set the fourth aside for garnish. This step adds that rich, old fashioned touch.

3-Third Step: Mix the dressing. To the smashed eggs, add 1 medium finely diced onion, 3 ribs finely diced celery, 1/4 cup diced sweet pickles, 2 tablespoons pickle juice, 3/4 cup mayonnaise, 2 tablespoons yellow mustard, 1-2 teaspoons all-purpose seasoning, 2 teaspoons salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust; potatoes absorb salt, so season generously.

4-Fourth Step: Combine everything. Fold the cooled, slightly warm potatoes into the dressing gently. Avoid hot potatoes to prevent mayo separation. Taste again, adjust seasonings, and transfer to a serving bowl.

5-Fifth Step: Garnish and chill. Slice the remaining egg for the top, sprinkle 1/2 teaspoon paprika. For vegan adaptations, skip eggs and use plant-based mayo. Chill for 2-3 hours so flavors meld. This resting time is crucial for that perfect old fashioned potato salad taste.

6-Sixth Step: Serve. Enjoy cold as a side for barbecues or meals. It stores in the fridge up to 3 days. For gluten-free, confirm all labels.