Instructions:

1. In a large bowl, combine the boiled and cubed potatoes with chopped celery, chopped red onion, chopped fresh dill, chopped fresh parsley, and chopped hard-boiled eggs (if using).
2. In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
4. Refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld.
5. Before serving, taste and adjust seasoning if needed. Garnish with additional chopped herbs if desired. Serve chilled. Enjoy!