Add potatoes to a stockpot with salt & chicken broth. Bring it to a boil over high heat. Reduce the heat & cook at a rolling boil for 20 minutes. Drain the potatoes & let them cool.
Whisk mayo, sour cream, mustard, dill, salt, pepper, paprika, garlic powder, & parsley together in a mixing bowl until combined. Then, stir in the onion, celery, & pickle.
Peel the skins off the potatoes, & cut them into ½- inch cubes. Add the hard-boiled eggs & gently fold them into the mixture. Pour the sauce over the top and stir to combine.