Instructions

1. Prepare potatoes
   1. Peel and cut the potatoes into bite-sized chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 10 minutes. Drain and set aside to cool.
2. Make dressing
   1. In a large bowl, combine mayonnaise, mustard, white vinegar, salt, and black pepper. Mix well until smooth and creamy.
3. Chop vegetables
   1. Finely chop the celery, red onion, and fresh parsley. Add them to the large bowl with the dressing.
4. Mix ingredients
   1. Add the cooled potatoes and chopped hard-boiled eggs to the bowl. Gently fold everything together until well combined and evenly coated with the dressing.
5. Chill and serve
   1. Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy.