Place cubed red potatoes in a large pot and cover with cold water by at least an inch. Season water heavily with salt. Bring to a boil, reduce to simmer, and cook 10-15 minutes until fork-tender. Drain and let cool completely.

While potatoes boil, cook the eggs. Boil for 10-12 minutes, transfer to an ice bath, peel, and roughly chop.

In a medium bowl, whisk together the mayonnaise, sour cream, Creole mustard, apple cider vinegar, Cajun seasoning, hot sauce, and garlic powder. Taste and adjust seasoning with salt, pepper, or extra hot sauce.

In a large serving bowl, gently combine the cooled potatoes, chopped eggs, celery, green bell pepper, and green onions.

Pour the Cajun dressing over the potato mixture and gently fold with a large spatula until everything is evenly coated. Be careful not to mash the potatoes.

Smooth the top of the salad, dust with smoked paprika, and sprinkle with fresh chopped parsley.

Cover tightly and refrigerate for at least 2 hours (preferably overnight) before serving to allow flavors to meld.