Place the potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil.
Cook the potatoes for about 25 minutes, or until fork tender.
Drain the potatoes and allow them to cool until they can be handled comfortably.
Peel the potatoes if desired, then cut them into bite-sized pieces and transfer them to a large mixing bowl.
Add the mayonnaise, mustard, green onions, salt, pepper, paprika, chopped pickles, chopped egg whites, and chopped whole egg.
Gently stir until everything is evenly combined.
Cover and refrigerate for at least 1 hour before serving for the best flavor.
Garnish with additional paprika and sliced green onions if desired.
