Step 1: Boil the Potatoes : Wash and peel the potatoes (optional for baby potatoes). Cut them into 1-inch cubes for even cooking. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer for 10–12 minutes until the potatoes are fork-tender but not mushy. Drain and set aside to cool slightly.

Step 2: Hard-Boil the Eggs : While potatoes cook, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Drain and transfer to an ice bath for 5 minutes. Peel the eggs and separate yolks from whites.

Step 3: Prepare the Dressing : In a large mixing bowl, mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar or pickle juice, garlic powder, paprika, sugar, salt, and pepper. Mix until creamy and well-blended. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad : Add the slightly cooled potatoes to the bowl with the dressing. Gently toss to coat evenly without breaking the potatoes. Chop the egg whites and add them along with celery, onion, and dill (if using). Stir everything together gently until well combined.

Step 5: Chill and Serve : Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle a pinch of paprika and fresh dill or parsley on top for garnish.