Start by washing the potatoes thoroughly.

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

Bring to a boil and cook for about 15-20 minutes until they are tender but still firm.

Once cooked, drain the potatoes in a colander.

Allow the potatoes to cool for about 10 minutes.

In a mixing bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, and black pepper.

Cut the cooled potatoes into bite-sized pieces and place them in a large bowl.

Add the chopped red onion and pour the dressing over the potatoes.

Gently toss the salad until all the potatoes are coated with the dressing.

Sprinkle the chopped parsley over the salad and serve chilled or at room temperature.