In a pot of water place 4 eggs and bring to a boil. Set timer for 6 minutes. After the 6 minutes dump out water and add ice to cool down eggs. Set aside.
Wash and chop 9 medium sized red potatoes. It's important to chop them so that they are all similar in size. I do about 1/2" size cubes. Place in a pot and fill with water. Bring to a boil for 5-7 minutes (depending on size) or until a fork goes through easily but the potato doesn't fall apart. Strain and place in the refrigerator to cool.
Chop parsley and green onion and place in a cereal bowl.
Add both mustards, mayo, pickle juice, and all seasoning to the cereal bowl. Stir and set aside.
Peel and chop hard boiled eggs into desired size.
In a large bowl add the potatoes, eggs, and stir until mixed. add the sauce mixture and stir again.
Sprinkle a bit of paprika on top for the final touch. Refrigerate and serve chilled.
Optionally Add: Chopped bacon, cheddar shreds, chopped celery, chopped dill pickles, or olives.