Wash 1 lb of baby potatoes under cold water and slice each in half lengthwise. Set aside.

In a medium pot, cover halved potatoes with cold water, add salt, and boil. Reduce to medium-low and simmer for 15-20 minutes.

Drain potatoes and rinse under cold water to cool. Allow to sit for a few minutes.

With a small spoon or melon baller, scoop out the insides of each potato half, leaving about ¼-inch of potato intact.

In a mixing bowl, blend the scooped potato with mayonnaise, mustard, dill pickle juice, garlic powder, onion powder, and salt and pepper until smooth.

Fill each potato half with the creamy mixture. Smooth the top using the back of a spoon.

Garnish with paprika and chopped green onions. Chill in fridge for at least 30 minutes before serving.