Place potato chunks in a large pot and cover with cold water by about an inch. Bring to a boil over high heat.
Once boiling, reduce heat to medium and simmer for 12-15 minutes until potatoes are tender when pierced with a fork but not falling apart.
While potatoes cook, place eggs in a separate saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes before transferring to ice water.
Drain cooked potatoes and spread them in a single layer on a baking sheet to cool slightly for about 10 minutes.
In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, salt, pepper, garlic powder, and paprika until well combined.
Peel and chop the hard-boiled eggs into bite-sized pieces.
In a large mixing bowl, combine slightly cooled potatoes, chopped eggs, red onion, and parsley.
Pour the mustard dressing over the potato mixture and gently fold everything together until evenly coated.
Let the salad rest at room temperature for at least 15 minutes to allow flavors to meld before serving.
