Chop baby red potatoes into bite-sized chunks (quarters work perfectly) and place in a large pot of cold salted water. Bring to a boil, then simmer for 12-15 minutes until a fork pierces them easily but they still hold their shape—I've learned this the hard way after turning out mush twice.

While potatoes cook, boil eggs in a separate pot of water for 10 minutes, then transfer to an ice bath to stop the cooking immediately. This prevents that gray-green ring around the yolk and keeps them looking fresh for the table.

Drain potatoes thoroughly and let them cool for 5 minutes—this matters because warm potatoes will wilt the fresh herbs if you add everything at once. I always use this time to prep my other ingredients so nothing gets soggy.

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and salt until the dressing is completely smooth. The acid in the lemon juice is what prevents this 4th of july potato salad family recipe from tasting one-note and heavy.

Peel and chop cooled eggs into chunks, then add potatoes, eggs, relish, dill pickles, celery, green onions, and smoked turkey to the dressing. Fold everything gently with a spatula instead of stirring aggressively—rough handling breaks potatoes apart and creates an unappetizing texture.

Top with fresh parsley and a crack of black pepper, then refrigerate for at least 30 minutes before serving. I learned from Tom's feedback that the flavors really need that chill time to meld together properly.