Boil the potatoes with skins on for about 15 - 20 minutes or until just fork tender. Do not overcook.
Place chicken breasts into boiling water in a large saucepan and gently boil for 10-15 minutes or until 170° internal temperature
Drain both potatoes and chicken and then refill the pots with the potatoes and chicken still in them with cold water and let stand until room temperature or cool enough to handle.
Dice the pickles, onions, eggs, and celery.
Once the potatoes are cooled, peel them and then dice them and put them in a large mixing bowl.
Dice the chicken breasts once they are cooled
Dressing
Combine mayonnaise with the rest of the dressing ingredients in a small bowl until creamy.
Putting Salad Together
Pour 1/3 of the dressing over the potatoes
Add the chicken and then another 1/3 of the dressing
Last, add the remaining ingredients and the remainder of the dressing. Toss or fold gently, just until well coated.
Refrigerator for at least 2 hours but better if overnight. Garnish with paprika before serving.
Notes
If you would like you can substitute the mayonnaise with Greek yogurt or miracle whip. I have not tried either but some people have a preference and/or want to cut calories.