Wash potatoes thoroughly and cut into 1-inch chunks, leaving skins on.

Place potato chunks in a large pot and cover with cold water. Add 1 tablespoon salt.

Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until potatoes are tender when pierced with a fork.

Drain potatoes well and spread in a single layer on a baking sheet to cool completely.

While potatoes cool, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, parsley, 1/2 teaspoon salt, and black pepper until smooth.

In a large mixing bowl, combine cooled potatoes, chopped eggs, diced celery, and diced red onion.

Pour dressing over potato mixture and gently fold together until everything is evenly coated.

Cover bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving.