Place potatoes in a pot, cover with water, and bring to a boil. Cook until just fork-tender.

Drain and rinse briefly with cold water to stop the cooking. Let sit for a few minutes to dry slightly.

Transfer potatoes to a bowl and add grated carrot and diced pickles.

In a small bowl, mix mayonnaise, pickle juice, garlic powder, salt, and pepper.

Add dressing to the potatoes and mix gently until evenly coated.

Chill before serving. For best flavor, allow to sit at room temperature for 20–30 minutes before serving.