Place the Yukon Gold potatoes in a large pot, cover with cold water, and add salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are just fork-tender but still hold their shape—you want them cooked through but not falling apart. While the potatoes cook, place eggs in another pot of cold water, bring to a boil, remove from heat, and let sit covered for 12 minutes for hard-boiled eggs. This parallel cooking saves time and gets both components ready simultaneously.

While the potatoes and eggs cook, prepare all vegetables: finely dice the red onion, thinly slice the celery, and dice the dill pickles. Place them in a small bowl and set aside. In another bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, black pepper, celery seed, garlic powder, and smoked paprika. Add milk gradually, starting with a small amount, to reach a pourable but creamy consistency—this dressing should coat the potatoes without making them soupy. I find this approach gives me better control over the final texture than adding milk at the end.

Drain the cooked potatoes in a colander and spread them on a clean kitchen towel or paper towels to cool for about 15 minutes until they're cool enough to handle but still slightly warm. Once cooled, cut the potatoes into bite-sized cubes—roughly 1 to 1.5 inches. Leaving them slightly warm helps them absorb the dressing better, which is why I don't wait for them to come completely to room temperature.

Place the cubed potatoes in a large mixing bowl. Peel the cooled hard-boiled eggs, chop them into bite-sized pieces, and add them to the potatoes along with the prepared vegetables from Step 2. Pour the dressing mixture from Step 2 over the potato and egg mixture and gently fold everything together until well combined, being careful not to break up the potatoes. Check the consistency—add more milk a tablespoon at a time if needed to reach your desired texture.

Transfer the potato salad to a serving bowl or storage container and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to firm up slightly. Just before serving, sprinkle with fresh chopped parsley for a bright, fresh finish.