Begin by washing and scrubbing the potatoes. Cut them into evenly sized chunks, place them in a large pot, fill with salted water and bring to a boil. Cook for 15-20 minutes until fork-tender.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and ground pepper until smooth and creamy.

Once the potatoes have cooked and cooled slightly, add them to the dressing along with the hard-boiled eggs and chopped red onion. Gently fold to combine.

Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, give the salad a gentle stir, adjust seasoning, and garnish with fresh parsley or dill.