Wash the potatoes thoroughly. Place whole potatoes into a large pot and cover with an inch of water. Bring the pot to a rolling boil and cook for 30-40 minutes. You want to slightly overcook the potatoes so that they are firm in the center and very soft around the outside.
Prep a bowl with one cup of water and a half cup ice. In a smaller pot, add the white vinegar and eggs. Cover the eggs with an inch of water and bring to a boil, then cover and remove from the heat. Let the eggs continue to cook for another 8-10 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Peel the eggs and chop finely.
Drain the potatoes. While they are still hot, use a sharp knife to cut into quarters. Place the chopped potatoes into a large bowl. Season with salt and pepper, to taste.
While the potatoes are still steaming, add the chopped celery, pickles and red onion. Stir lightly.
Then add the apple cider vinegar, mayonnaise, whole grain mustard, dill seed, smoked paprika and yellow mustard. Add two tablespoons of fresh parsley and the chopped eggs. Fold together.
Chill the potato salad for at least two hours. The flavors will continue to develop as it chills. Garnish with the remaining parsley. Serve as a side at your next summer cook-out or barbecue. Enjoy!