Place the cubed potatoes in a large pot and then place eggs on top. Fill the pot with cold water, enough to cover the potatoes and eggs. Place over high heat and bring to a boil.
Cook until the potatoes are fork tender, not mushy. Remove from the heat. Using tongs or a slotted spoon, remove the eggs from the pot and place them into an ice bath.
Drain the water from the potatoes and run cold water over the potatoes while in the colander. Then transfer the potatoes to a large mixing bowl.
Peel the hard-boiled eggs and then chop them. Add them to the bowl with the potatoes. Add the bacon, celery, green onion, and parsley to the bowl. (I like to reserve some of the parsley for garnish.)
In a small mixing bowl, whisk together the mayonnaise, sour cream, mustard powder, salt, pepper, and garlic powder until smooth and evenly combined.
Pour the dressing over top of the potatoes and gently fold until coated.
Cover with plastic wrap and refrigerate until ready to serve, at least 2 hours. Garnish with a littl e fresh parsley on top and enjoy!
Notes
You can peel the potatoes or leave the skins on.
I like to use Yukon Gold potatoes or red potatoes. The waxy texture helps them hold their shape. If you like a more mashy/flaky texture to your potatoes salad, Russet potatoes work great.
You can serve the potato salad immediately, but the flavors will marry together and taste better when chilled (in my opinion).