2lbsbaby potatoes, leave skin-on, cut each potato into quarters
1 small onion, cubed
½cup mayo
2tbspDijon mustard
2tspapple cider vinegar
1tspcelery seeds
salt, to taste
1⅛fresh ground black pepper
¼cup finely chopped parsley
Instructions
Place the potatoes in the stock pot and cover with water. Add the salt and bring the water to a boil. Reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. Drain and let them cool. Remove from heat.
In a mixing bowl combine the onions, mayo, mustard, apple cider, celery seeds, salt and pepper. Add the potatoes in the bowl and toss until the potatoes are coated with the dressing. Refrigerate the potato salad for 30 minutes before serving. Garnish with chopped parsley.