Start by bringing a pot of salted water to boil for the eggs and potatoes. While waiting, finely dice the pickles into 1/4-inch pieces, thinly slice the red onion, chop the scallions (keeping white and green parts separate for layered flavor), mince the garlic cloves, and roughly chop the fresh parsley. Once water boils, carefully add the 3 eggs and boil for 10-12 minutes until hard-boiled. This timing works perfectly because the eggs will be ready right when the potatoes finish cooking.

Add the 2.25 lb potatoes (cut into quarters if very large) to the same pot of boiling salted water. Boil for 15-20 minutes until a fork easily pierces the largest piece. I always use Yukon Gold potatoes for their naturally creamy texture and buttery flavor—they hold together beautifully in potato salad without falling apart. Once cooked, drain well in a colander and let cool for 5-10 minutes until safe to handle.

While potatoes cool slightly, whisk together the mayonnaise, mustard, lemon juice, minced garlic, salt, and pepper in a bowl until smooth and well combined. I prefer Hellmann's mayonnaise for its perfect consistency, and I always use Grey Poupon Dijon mustard for a sharp, sophisticated kick that balances the richness of the mayo. Taste and adjust seasonings as needed.

Cut the cooled potatoes into 3/4 to 1-inch cubes and transfer to a large mixing bowl. Add the pickles, sliced red onion, capers, smoked paprika, and the white parts of the scallions from Step 1. Peel and chop the hard-boiled eggs from Step 1 into rough 1/2-inch chunks and add to the bowl. Reserve the green scallion tops and parsley for garnish.

Pour the dressing from Step 3 over the potato mixture and gently fold everything together until well coated, being careful not to break up the potatoes too much. The key is using a folding motion rather than aggressive stirring to keep the potato chunks intact. Top with the reserved green scallion tops and fresh parsley from Step 1 for bright color and fresh flavor.

Transfer the potato salad to a serving dish and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill properly. Taste one more time and adjust seasonings if needed just before serving, as cold dishes sometimes need a touch more salt or lemon juice.