Wash potatoes; place in a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until just tender; a small paring knife should meet a little resistance at the center of the potato. Drain potatoes and rinse under cool water; peel when cool enough to handle, if desired; cut into half-inch dice, place in a large mixing bowl, and drizzle with pickle juice while still warm.

Using a microplane grater, grate eggs into another mixing bowl. Add mayonnaise, dill pickles, sweet pickles, red onion, celery, olives, pimientos, and mustard; stir to combine. Add buttermilk as needed to make a thick dressing; stir in Worcestershire sauce, black pepper, and salt; taste and adjust seasoning.

Add dressing to diced potatoes; fold gently to combine. Transfer to serving bowl and sprinkle with paprika, if desired. Serve warm, or refrigerate and serve cold.

(Click here for 8 variations on potato salad.)