Peel the potatoes then cut them into 1/2-inch cubes. Place the potatoes in a large pot with the salt, cover with cold water, bring to a boil on high, then turn the heat down to medium and cook until fork tender, about 10 minutes. Drain and rinse and turn off the heat.

Place the potatoes in a mixing bowl. Taste and add salt as needed. Add to the potatoes the egg, red onion, and dill pickles. Stir until well combined with the potatoes.

To make the dressing, stir together the mayonnaise, pickle juice, mustard, ketchup, red wine vinegar, Worcestershire sauce, garlic powder, black pepper, paprika, celery salt, and turmeric.

Add the dressing to the potatoes and stir to evenly combine. Taste and make any adjustments as desired. Chill before serving.