In a large pot of salted water, boil potatoes until cooked through
Drain potatoes and mash. Set aside to let cool
When potatoes are cooled, add boiled eggs and mash eggs into potatoes
Stir in mayonnaise, green onions, bacon and pickles
Add salt and pepper and stir well.
Cover and refrigerate 2 hours before serving.
Garnish with paprika if desired
Notes
We don't peel the potatoes to make this salad, but if you prefer, you can peel them. If the salad appears too dry, add additional mayonnaise a little at a time until desired creaminess is reached.