Peel and cube potatoes. Place potatoes in a large pot, cover with cold salted water. Bring to a boil, reduce heat and simmer until fork tender. Drain and place cooked potatoes into a large bowl. Mash the potatoes OR run them through a ricer OR food mill to make them extra fluffy. Allow to cool.
Here's the ricer I use:
Meanwhile, in a saucepan, cover eggs with water. Bring to a boil. Cover with a lid and turn off the heat. Let stand for 12 minutes, uncover and drain. Run cool water over the eggs and peel.
Slice the eggs and green onions. Add to the cooled potatoes along with the pickles and 2 tablespoons pickle juice. ( I like to reserve some of the eggs, onions, and pickles to garnish the top of the salad)
In a small bowl, stir together the mayonnaise, mustard, dill, salt, pepper, and paprika. Pour over the salad and gently fold everything together until just combined. Refrigerate for a couple of hours before serving.