Place diced potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 12–15 minutes or until fork-tender. Drain and let cool completely.
In a large mixing bowl, combine mayonnaise, salt, black pepper, and optional mustard or pickle juice. Stir until smooth.
Gently fold in chopped eggs, pickles, diced onion, and bell pepper into the dressing.
Once the potatoes are cool, fold them gently into the mixture until evenly coated. Taste and adjust seasoning.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with paprika and fresh parsley if desired.
