1 pound potatoes, peeled and cubed
6 hard-cooked eggs
8 whole baby dill pickles, sliced
1 small onion, chopped
4 radishes, sliced
1 cup Miracle Whip
1 tablespoon 2% milk
1 teaspoon prepared mustard
1/2 teaspoon dill pickle juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.