Peel the russet potatoes and cut them into ¾-inch cubes. Place the cubed potatoes in a large saucepan and cover them with cold water, ensuring the water is about an inch above the potatoes.

Heat the saucepan over high heat until the water reaches a rolling boil. Add kosher salt and reduce heat to a simmer. Cook for 8-10 minutes until fork-tender. Drain thoroughly.

Return the warm potatoes to the pot and drizzle with distilled white vinegar. Toss to coat and let marinate for approximately 20 minutes.

In a large mixing bowl, combine the marinated potatoes with mayonnaise, celery, dill pickle relish, red onion, parsley, yellow mustard, onion powder, and hard-boiled eggs. Stir gently but thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.