Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt & chicken broth. Bring the broth to a boil over high heat. Reduce the heat & cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes & set them aside to cool.
Whisk mayo, sour cream, mustard, dill, salt, pepper, paprika, garlic powder, & parsley together in a mixing bowl until fully combined. Then, stir in the onion, celery, & pickle.
Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce & stir to combine.