Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
While the potatoes are still warm, peel off the skins using a peeler or your fingers, working quickly so they don’t cool down too much. Chop the peeled potatoes into bite-sized pieces and place them in a mixing bowl.
Add mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the potatoes. Gently fold everything together, breaking up some of the potatoes to create a creamy texture while keeping chunks intact.
Stir in the chopped celery and red onion for crunch. Add chopped herbs like dill or parsley for a fresh, herbal note, then season generously with salt and pepper. If you like a smoky flavor, sprinkle in a pinch of smoked paprika.
Adjust the seasoning by tasting the salad and adding more salt, pepper, or vinegar as needed. Fold everything gently to combine well, ensuring the dressing coats all the ingredients evenly.
Cover the bowl and refrigerate for at least an hour to allow flavors to meld and the texture to firm up. Serve chilled or at room temperature for the best flavor and texture.
