Place the cubed potatoes in a large pot and cover with cold water (1-2 inches over potatoes). Add the salt & vinegar (*see note). Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are just tender & easily pierced with a paring knife or fork, with little resistance when falling off. About 8-10 minutes.
When potatoes are done, drain them well using a colander & transfer them to a large mixing bowl. While hot, squeeze the lime juice over the potatoes. Fold gently to combine. (This will help the potatoes absorb the zingy flavor). Let potatoes cool.
While the potatoes are cooling, prepare your dressing. In a medium bowl, mix 1 cup of mayo (*see note), mustard, herbs, spices, salt and pepper (except paprika.) Whisk together until well combined.
When potatoes have cooled, place the pickles & veggies in the large mixing bowl and pour on the dressing. Fold gently until ingredients are combined. Taste for any additional seasoning, add more as needed. Place in fridge to chill for 1-2 hours so the flavors will marinate well. (It can also be served immediately if preferred)
Before serving add the extra ½ cup of mayo (if needed) and sprinkle with paprika. Enjoy!