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.

In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.

Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).

Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mixt 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.