Start by washing and scrubbing about two pounds of Yukon Gold or red potatoes to remove any dirt. Cut the potatoes into evenly sized chunks, about one to two inches. Place the chunks in a large pot, cover them with water, and add a generous pinch of salt.

Bring the pot to a boil over medium-high heat and cook the potatoes for 15 to 20 minutes until fork-tender. Drain the potatoes in a colander and let them cool for about 10-15 minutes.

In a large mixing bowl, combine one cup of mayonnaise, two tablespoons of Dijon mustard, one teaspoon of garlic powder, and a sprinkle of salt and pepper. Whisk until smooth and creamy.

Cut the cooled potatoes into bite-sized pieces and gently fold them into the mayonnaise mixture along with two chopped hard-boiled eggs and half a cup of finely chopped red onion.

Cover the bowl and refrigerate for at least one hour to meld flavors, or preferably overnight.

Just before serving, stir gently, taste, and adjust seasoning. Garnish with fresh parsley or dill and serve chilled.