Wash the potatoes thoroughly, then place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let them cool.

In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, onion powder, garlic powder, salt, and pepper. Mix well.

Once the potatoes are cool enough to handle, peel and chop them into bite-sized cubes and add them to a large mixing bowl.

Add chopped celery, green onions, and chopped hard-boiled eggs (if using) to the potatoes. Pour the dressing over the mixture and gently fold to combine, being careful not to mash the potatoes.

Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.