Peel and cube the russet potatoes into 1-inch pieces. Rinse them under cold water to remove excess starch.

Place the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes or until the potatoes are fork-tender. Be careful not to overcook them, as they should hold their shape. Once done, drain the potatoes and let them cool to room temperature.

In a mixing bowl, combine the creamy mayonnaise, robust Dijon mustard, clear white vinegar, granulated cane sugar, sea salt, and freshly ground black peppercorns. Whisk the ingredients together until well combined to create the dressing.

In a large mixing bowl, add the cooled cubed potatoes and finely diced sweet onion. Gently fold in the chopped hard-boiled eggs and freshly picked Italian flat-leaf parsley.

Pour the prepared dressing over the potato mixture. Use a spatula or spoon to gently fold and combine the dressing with the potato mixture, ensuring all ingredients are evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1-2 hours before serving. This allows the flavors to meld together. Serve chilled and garnish with additional parsley if desired.

This potato salad pairs well with grilled meats or as a delightful side dish for gatherings and picnics.