Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.

In a large bowl, combine the cooled potatoes, celery, red onion, sweet pickles, and chopped eggs. Pour the dressing over the salad and gently mix until everything is well coated.

Cover the potato salad and refrigerate for at least 1 hour before serving. Garnish with fresh parsley before serving.