In a large pot, cover the halved potatoes with water and add a pinch of salt. Boil until tender, about 15-20 minutes.

Once the potatoes are fork-tender, drain them in a colander and allow them to cool slightly.

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

Add the warm potatoes to the bowl with the dressing and mix gently.

Fold in the diced red onion, celery, and fresh parsley.

Taste and adjust seasoning as needed.

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

Once chilled, give the salad a gentle toss and serve.