Boil the Potatoes

1. Wash and scrub the potatoes, then cut them into evenly sized chunks.
2. Place them in a large pot of salted water  and bring to a boil.
3. Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
4. Drain and allow to cool slightly.

Prepare the Dressing

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

Combine Ingredients

1. Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).
2. Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing.

Chill

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

Serve

1. Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.

Enjoy your delicious potato salad at your Fourth of July gathering!