Place the cubed red skin potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the potatoes and let them cool for a few minutes.

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

In a large bowl, combine the cooled potatoes, diced celery, diced red onion, chopped parsley, and chopped hard-boiled eggs.

Pour the dressing over the potato mixture and gently toss to combine.

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.