Start by washing the potatoes thoroughly to remove any dirt.

Boil them in a large pot of salted water until fork-tender, about 15-20 minutes.

Once cooked, drain the potatoes using a colander.

Let them cool for about 10-15 minutes before handling.

Cut the cooled potatoes into bite-sized pieces, keeping the skins on.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.

In a large bowl, combine the chopped potatoes, red onion, celery, and parsley.

Gently fold in the dressing to coat everything evenly.

Add salt and pepper to your liking, mixing well.

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

Give the salad a gentle stir before serving.