Wash the potatoes and place in a large pot with cold water and 2 tablespoons of salt. The water should cover the potatoes by 1 1/2 inches. Once the water comes to a boil, cook until done, for 20-30 minutes, depending on size. Check to see if the potatoes are done by inserting a knife through and lifting the potatoes out of the water. If there is no resistance when poking and the potato slides back to the pot, it means that it is done.
Prepare the rest of the ingredients. While the potatoes are cooking, finely dice the red onion, wash and finely slice the green onion, peel the garlic, finely dice the pickles, boil the eggs and chop them in bigger chunks (or smaller if that's what you prefer), and wash and chop the parsley and the dill. Add everything to a large bowl.
Once the potatoes are cooked, let them cool just a little bit, then peel and cut into larger chunks (around 1 inch / 2.5 cm). Then add them to the rest of the ingredients.
Prepare the dressing. In a small bowl, add the mayonnaise, sour cream, mustard, vinegar, lemon zest, pressed garlic clove, smoked paprika, salt, pepper. Mix until well combined.
Pour the dressing over the rest of the ingredients in the larger bowl. With a rubber spatula, mix everything gently. If you want your potato salad to be creamier, stir more vigorously and the potatoes will start to crumble.
For a bit of heat, you can add some chili pepper flakes.
Garnish with bacon bits for serving (optional).