"On the Mississippi Gulf Coast, some people eat gumbo with a dollop of potato salad instead of rice. Delicious!"
Prepare the salad: Bring potatoes, water, and sea salt to a boil in a stockpot over medium-high. Reduce heat to medium, and cook until potatoes are cooked through but not mushy, 10 to 12 minutes.
Drain potatoes. Transfer half of potatoes to a large bowl; sprinkle with half of the cheese. Pour remaining potatoes into bowl, and sprinkle remaining cheese over potatoes. Place a clean dish towel over the bowl, and cool completely, about 45 minutes.
Add eggs, celery, green pepper, pickles, parsley, and red onion to potato mixture; stir until well combined.
Prepare the dressing: Stir together mayonnaise, mustard, garlic, seasoned salt, black pepper, vinegar, honey, and oil in a medium bowl.
Assemble: Pour dressing over potato mixture; stir until combined. Chill 2 hours.