• Step 1: Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool completely.
• Step 2: In a large bowl, combine the cooled potatoes, diced celery, red onion, dill pickles, and chopped parsley.
• Step 3: In a separate small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to create the vinaigrette dressing.
• Step 4: Pour the vinaigrette dressing over the potato mixture and gently toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Step 5: Serve chilled or at room temperature, garnished with additional parsley if desired.