Place the halved baby potatoes in a large pot and cover them with cold water.

Add a generous pinch of salt to the water before bringing it to a boil.

Bring the water to a rolling boil, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.

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

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

In a large bowl, add the cooled potatoes, red onion, celery, parsley, and dill. Pour the dressing over the top and gently toss to combine.

Cover the salad and refrigerate for at least 30 minutes.

Give the salad a quick toss before serving to redistribute the dressing.