Start by washing and peeling the potatoes. Cut them into uniform chunks to ensure even cooking.

Place the potato chunks into a large pot of salted water. Boil them for about 15-20 minutes until they're tender but not mushy.

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

In a mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, salt, and pepper.

While the potatoes cool, dice the onion and celery.

In a large bowl, add the cooled potatoes, diced onion, diced celery, and dressing. Stir gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least an hour.

Before serving, add fresh parsley for a pop of color and extra flavor.