Creamy Southern Potato Salad with Sweet Pickles

2 pounds potatoes, peeled and diced
1 cup mayonnaise
1/4 cup yellow mustard
1/2 cup sweet pickles, chopped
1 medium red onion, finely chopped
4 hard-boiled eggs, chopped
1 stalk celery, finely chopped
Salt and pepper to taste
1 teaspoon paprika (for garnishing)
Fresh parsley, chopped (for garnishing)

1. Place the diced potatoes in a large pot, cover them with water, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Drain and let cool.

2. In a large mixing bowl, combine mayonnaise, mustard, chopped sweet pickles, red onion, celery, and hard-boiled eggs. Mix well.

3. Add the cooled potatoes to the bowl and gently fold them into the mixture to coat evenly. Season with salt and pepper to taste.

4. Refrigerate the potato salad for at least one hour or overnight to allow the flavors to blend together.

5. Before serving, sprinkle with paprika and garnish with fresh parsley for a touch of color and freshness.