Preparation Steps

• Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, or until potatoes are tender when pierced with a fork. Drain and transfer to a large mixing bowl.
• While potatoes cook, peel and chop the hard-boiled eggs. Finely dice the celery and red onion. Add the eggs, celery, onion, and parsley to the warm potatoes and gently toss to combine.
• In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Pour the dressing over the potato mixture and stir gently until well coated.
• Let the salad cool to room temperature, then refrigerate for at least 1 hour before serving to allow flavors to meld. Stir in chopped chives just before serving if using.