Start by washing and cutting the potatoes into bite-sized pieces.

Place the potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes until fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.

In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.

Add the cooled potatoes to the mixing bowl with the dressing. Toss gently to coat the potatoes evenly.

Stir in the chopped parsley and green onions.

Cover the salad and refrigerate for at least 30 minutes before serving.

Give the salad a final stir before serving.