Cook the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes depending on their size. Drain the potatoes and let them cool slightly.
Prepare the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and black pepper to taste.
Assemble the salad: Once the potatoes are cool enough to handle, cut them into bite-sized cubes and place them in a large mixing bowl. Add the chopped celery, chopped red onion, and chopped parsley.
Add the dressing: Pour the prepared dressing over the potato mixture and gently toss until everything is well coated.
Adjust seasoning: Taste the potato salad and adjust the seasoning with more salt and black pepper, if needed.
Chill and serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Before serving, give the potato salad a final toss and garnish with additional chopped parsley, if desired.
Enjoy: Serve the classic potato salad cold as a side dish alongside grilled meats, sandwiches, or other picnic favorites. Enjoy!
Feel free to customize this potato salad recipe to suit your taste preferences by adding your favorite mix-ins or adjusting the seasoning. It’s a versatile and crowd-pleasing dish that’s sure to be a hit at any gathering!
