Prepare the Potatoes:

1. Cook the Potatoes: Begin by rinsing the potatoes to remove any dirt. Place them in a large pot and cover with cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Avoid overcooking the potatoes to prevent them from falling apart.
2. Drain and Cool: Once the potatoes are cooked, drain the water and set them aside to cool for about 10-15 minutes. You can speed up the cooling process by transferring the potatoes to a large bowl or spreading them out on a baking sheet.
3. Peel and Chop: If using Yukon Gold potatoes, you can leave the skin on for added texture. If using baby potatoes, you can either leave the skins on or peel them. Once the potatoes are cooled enough to handle, chop them into bite-sized chunks and place them in a large mixing bowl.

Prepare the Dressing:

4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Taste the dressing and adjust the seasoning if needed, adding more salt, pepper, or mustard for extra tang.

Combine the Ingredients:

5. Add the Chopped Ingredients: To the bowl of chopped potatoes, add the hard-boiled eggs, diced pickles, chopped red onion, and any other ingredients you’re using like fresh parsley or green onions.
6. Toss the Salad: Pour the dressing over the potato mixture and gently toss everything together until the potatoes are evenly coated with the creamy dressing.

Chill and Serve:

7. Chill the Salad: For best results, cover the bowl and refrigerate the potato salad for at least 2 hours before serving. This allows the flavors to meld together, creating a more delicious and cohesive dish.
8. Garnish and Serve: Just before serving, garnish the potato salad with additional fresh parsley or green onions for a burst of color and freshness.