Mayo-Free Potato Salad

9 large red potatoes

2 dill pickles, chopped

2 green onions, chopped

2 stalks celery, chopped

3 tablespoons chopped fresh cilantro

2 tablespoons dill pickle juice

2 teaspoons dried dill weed

1 teaspoon paprika

¼ teaspoon kosher salt, or to taste

¼ teaspoon ground black pepper

½ cup olive oil

¼ cup red wine vinegar

1 tablespoon Dijon mustard

¼ teaspoon paprika, for garnish

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.

Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.