Wash 12 baby potatoes under cold running water and slice them lengthwise in half.

Fill a large pot with enough water, add salt, bring to a boil, and cook potato halves for 15-20 minutes.

Transfer to ice-cold water using a slotted spoon and cool for about 5 minutes.

Gently scoop out the center of each potato half to create space for the filling.

In a mixing bowl, combine scooped potato flesh with mayonnaise, mustard, pickle juice, garlic powder, and onion powder.

Spoon or pipe the creamy mixture back into each potato skin.

Sprinkle paprika and add green onions on top; refrigerate for 30 minutes before serving.