Red, White and Blue Potato Salad

1 ½ pounds new potatoes (any color) scrubbed and quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup olive oil
Salt & pepper
½ cup fresh chopped parsley

Gently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.