Preparation Steps

• Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender. Drain well.
• While the potatoes are still warm, transfer them to a large bowl. Gently mash them slightly with a fork or potato masher.
• In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
• Add the chopped celery and red onion to the bowl with the potatoes. Pour the mayonnaise mixture over the potatoes and gently stir until everything is well combined.
• Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.