Fill a medium to large pot about halfway full of water. Add 1 tablespoon salt, and bring the water to a rolling boil. In the meantime, peel your 3 baking potatoes, and cut them in half horizontally and then vertically, making 4 equally-sized pieces of each one. When the water is boiling, carefully place the 12 chunks of potatoes into the boiling water. When they come back up to a boil, reduce the heat, and cook at a low boil for about 20 minutes, until tender when tested with a fork. Drain the water through a colander into the sink, and place the drained potato chunks in a large mixing bowl. Let the potatoes sit for about 20 minutes, and then start assembling your potato salad while the potato chunks are still warm. First, use a paring knife to cut the warm potato chunks into large cubes. Add 3 boiled, chopped eggs, 1/2 cup chopped celery, 1/4 cup chopped green bell pepper, 1/4 cup red bell pepper, 1/4 cup chopped onion, 2 tablespoons sweet pickle relish, and a dash of ground black pepper. Now, make the "dressing." Into 1 cup of mayonnaise, add 1 teaspoon of prepared yellow mustard and 1 tablespoon of sweet pickle juice. Blend well. Pour over the potato mixture. Use a large spoon to carefully blend all ingredients together. Stir just until blended. Do not over stir. The goal is to get the dressing to absorb some of the mealy potato, but also to maintain the shape of the potato cubes. When you have combined your potato salad, remove it from the mixing bowl, and place it in a nice serving bowl. Sprinkle a little paprika evenly over the top. This potato salad is delightful! It looks "good enough to eat!" Happy Memorial Day weekend to everyone! Be safe