Wash 1 pound of baby potatoes under cold water. Cut each potato in half lengthwise.

In a pot, bring salted water to a boil. Add halved potatoes and cook for 15-20 minutes until fork-tender.

Drain the potatoes and rinse under cold water. Let them cool, then scoop out the insides into a mixing bowl.

In the bowl, combine 1/4 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon dill pickle juice. Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and ground pepper. Mix well.

Spoon the filling back into the potato skins, filling generously or piping it for a polished look.

Sprinkle with optional garnishes and refrigerate for at least 30 minutes before serving.

Serve chilled or at room temperature and enjoy!