Put the whole (small) potatoes in a pot and cover with water, bring to a boil (do not salt the water). Once boiling reduce the heat to a light boil and continue cooking over medium heat then add 1 tsp kosher salt. Cook until fork tender (about 20-25 minutes), set aside until they're cool enough to handle.
boil or steam your eggs to hard cooked, cool then peel and chop the egg into 1/2" pieces and set aside
meanwhile, chop or slice all of your veggies (celery, onion, radish)
In a small bowl, combine the miracle whip, mustard (start with 1 Tbsp), pickle juice and salt and pepper, stir to combine. Taste the mixture and add more of any of the ingredients until you get a flavor you're happy with. (some people prefer less mustard, or more pickle juice).
Once the potatoes are cooked and fork tender, drain them and let them cool. *you can speed up the cooling by placing them in the refrigerator for a few minutes.
Once cool enough to handle. Peel the skins from the cut up the potatoes into 1/2" to 3/4" pieces into a large mixing bowl. Set aside to cool for about 15 minutes. Add in your chopped egg and all of the diced and sliced vegetables.
Fold the mayo mixture into the potato mixture and season with more salt and pepper. Stir to combine until everything is well coated. Cover and refrigerate
Let the potato salad sit in the fridge for at least 30 minutes before serving (the longer the better).
Garnish the potato salad with a sprinkle of sweet paprika and extra slices of radish if you want for presentation.