Peel and cube potatoes. Place cubed potatoes in a large pot of water and boil until a fork easily inserts and the potatoes are no longer hard. Start checking after 15 minutes.
Hardboil eggs ahead of time and set aside. Chop the eggs once cooled.
While the potatoes are cooking or ahead of time, shred carrots, finely chop celery and onion and place into a large bowl.
Once potatoes are done, strain them and place them in the bowl with the vegetables. Stir to combine.
Add the jar of mayonnaise, chopped eggs, salt & pepper. Mix to combine.
Add the pickle juice to the empty jar of mayonnaise and shake to get any remaining bits of mayonnaise. Pour over the salad and mix.
Top with parsley and/or paprika. Mix before serving.
