Wash the baby potatoes thoroughly under running water and slice each potato lengthwise into halves.

In a large pot, combine 8 cups of water and 2 teaspoons of salt, then bring it to a rolling boil. Add potato halves and cook for 15-20 minutes until tender.

Drain the potatoes and rinse under cold water to stop cooking. Let cool for about 5 minutes.

Carefully scoop out some of the insides of each potato half, saving the scooped flesh for the filling.

In a mixing bowl, combine the scooped potatoes, ¼ cup of mayonnaise, 1 teaspoon of yellow mustard, 1 tablespoon of dill pickle juice, garlic powder, and onion powder. Mix until smooth.

Fill each potato half with the creamy mixture using a spoon or piping bag.

Garnish with paprika and chopped green onions. Refrigerate for at least 30 minutes before serving.