Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until fork-tender. Drain and let cool.

While the potatoes are cooling, prepare the dressing. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.

Once the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Add the potatoes to the bowl with the dressing.

Gently fold in the chopped hard-boiled eggs, diced celery, red onion, and parsley. Mix until everything is well coated with the dressing.

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill for 2-3 hours.

Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled.