Peel, wash and dry the potatoes, then cut each one into bite-sized pieces that are 2 cm thick (¾ inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat

After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, drain the potatoes into a colander and rinse under cold water

While the potatoes are draining make the sauce, add the mayonnaise into a bowl, finely grate in the clove of garlic, add in the dijon mustard, honey, lemon juice, olive oil, sweet smoked paprika, oregano, cumin and onion powder, season with sea salt & black pepper and whisk together until you get a creamy sauce

Once the potatoes are cool enough to handle add them into a serving plate, spoon the sauce over the potatoes, then sprinkle with a kiss of hot smoked paprika and some fresh parsley, enjoy!