Wash the potatoes thoroughly and place them in a large pot of cold, salted water.

Bring the water to a boil and cook the potatoes until they're fork-tender but still firm. This typically takes around 20-25 minutes.

Once done, drain the potatoes and let them cool.

In a mixing bowl, combine the avocado oil mayonnaise, apple cider vinegar, cane sugar, gourmet mustard blend, celery flakes, dried parsley, chopped red onion, sweet pickle relish, dill pickle relish, celery salt, smoked paprika, and black peppercorns.

Mix all these ingredients thoroughly to create the dressing. Adjust seasoning to taste.

Once the potatoes are cooled, peel the skin off (if desired) and chop them into bite-sized chunks.

Place the chopped potatoes in a large mixing bowl.

Pour the prepared dressing over the chopped potatoes.

Gently fold the dressing into the potatoes until they are evenly coated. Be careful not to mash the potatoes; you want them to maintain their shape.

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.

Before serving, give the potato salad a gentle toss.

Garnish with additional parsley leaves or paprika if desired.

Serve the delicious McAlister's Deli-inspired potato salad alongside your favorite main dishes or as a stand-alone treat.