In a large pot, bring water to a boil and add the quartered red potatoes. Cook until tender, about 15-20 minutes.

While the potatoes are cooking, in a small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and pepper.

Once the potatoes are cooked, drain and let them cool slightly. You can leave the skins on for added nutrition and texture.

In a large mixing bowl, combine the cooled potatoes, diced celery, diced bell pepper, chopped parsley, and chopped green onions.

Pour the dressing over the potato mixture and gently toss until everything is well coated.

Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving.

Serve the potato salad in a large bowl for your football party, and enjoy!