Cook the hard-boiled eggs up to 5 days ahead of time. To do so, boil the eggs in a large pot of water for 10 to 12 minutes, then immediately transfer them to an ice bath. Refrigerate until ready to use.

Peel the potatoes and chop them into 1-inch rounds.

Heat a large pot of boiling water on the stove top and bring it to a full boil. Add the potatoes and boil for 15 minutes, or until the potatoes are very soft when poke with a fork. Drain the potatoes into a colander and allow them to cool enough to handle. You can chill the hot warm potatoes in the refrigerator until they're chilled for best results.

Chop the cooked cooled potatoes into bite-sized pieces and place them in a large bowl, along with the remaining ingredients for the potato salad.

Add the ingredients for the dressing to a small bowl or measuring cup and stir until well-combined.

Pour the dressing over the potato salad and mix everything well until creamy and well-combined.

Taste the potato salad for flavor and add more sea salt to your personal preference. Refrigerate until ready to use.

Serve potato salad with your main entrée, and enjoy!