Cut the Yukon Gold potatoes into chunks and place them in a large pot. Cover with water and add 1 tablespoon of salt. Bring to a boil and cook for 10-15 minutes until fork-tender.

Drain the potatoes in a colander and let them cool for about 10 minutes, without rinsing.

In a mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 2 tablespoons of apple cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, and freshly ground black pepper. Whisk until smooth.

Chop the celery, red onion, and dill pickles. Stir them along with the chopped hard-boiled eggs into the dressing.

Add the slightly warm drained potatoes to the bowl with the dressing and gently fold to coat.

Cover the bowl and chill in the refrigerator for at least 1 hour before serving.

Before serving, stir gently and garnish with chopped parsley.