Preparation Steps

• Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 12-15 minutes, or until fork-tender but not mushy. Drain well and let cool slightly.
• In a large bowl, combine the slightly cooled potatoes, chopped hard-boiled eggs, celery, and red onion.
• In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
• Pour the dressing over the potato mixture and gently toss to combine. Be careful not to overmix.
• Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with fresh parsley before serving.