Southern Style Classic Potato Salad

Cut the potatoes into uniform 1 1/2-inch cubes and place them in a large container. Cover the potatoes with water, making sure that the water level is 2 inches above the potato cubes. Add eggs and 3 teaspoons of salt to the water, then bring the mixture to a boil over medium-high heat. Gradually reduce the heat and let it simmer for 9 minutes.

Take out the eggs with a slotted spoon and immediately submerge them in an ice bath for several minutes to halt the cooking process. Continue cooking the potatoes until they are tender enough to be pierced with a fork, approximately 1 minute more; drain the water.

Peel and chop the eggs into small pieces, then set them aside. In a large bowl, combine mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper. Mix all the ingredients together until they are well combined.

Add the cooked potatoes and eggs to the bowl, stirring until they are fully incorporated into the mixture. Use a fork to mash the potatoes slightly and blend them with the other ingredients.

Season the mixture with salt and pepper, adding up to 1 teaspoon more salt if desired. Transfer the salad to a serving bowl and sprinkle it with paprika. Garnish the top with olives, then cover the bowl with a lid and refrigerate for at least 2 hours or overnight.