• Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool completely.
• Step 2: In a large bowl, whisk together the Greek yogurt, Dijon mustard, and apple cider vinegar until well combined.
• Step 3: Add the cooled potatoes, celery, red onion, and parsley to the yogurt mixture. Gently toss to coat the potatoes evenly.
• Step 4: Season with salt and black pepper, to taste.
• Step 5: Cover and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld.