Wash and scrub the baby potatoes, then place them in a large pot and cover with water.

Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.

Drain the potatoes and let them cool slightly before cutting them into halves or quarters.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix well to create the dressing.

Add the cooled potatoes, diced celery, chopped red onion, parsley, and chopped hard-boiled eggs to the bowl with the dressing.

Gently fold the ingredients together until the potatoes are well coated with the dressing.

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.