Method
Wash and scrub the potatoes, then cut them into evenly sized chunks.
Place them in a large pot of salted water and bring to a boil.
Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
Drain and allow to cool slightly.
Boil the eggs for about 9 minutes. Cool, peel, and chop.
Ina large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
