Add the potatoes to a large pot, fill the pot with water to cover the potatoes. Bring to a boil, and cook for 5-6 minutes until fork tender. Drain, and let steam in the dry, hot pot. Then cut each potato in half.

Add the cut potatoes to a large mixing bowl, with the chopped celery, parsley, dill pickles, and capers.

Make the vinaigrette: to a jar, or in a small mixing bowl, add the whole grain mustard, smashed garlic clove, salt and pepper, honey, and apple cider vinegar. Put the lid on the jar and shake vigorously to combined, or whisk really well. Slowly pour in the olive oil, while whisking until the dressing is emulsified. Pour the dressing over the potatoes, and fold in, coating everything in the vinaigrette. Make ahead or serve immediately 💋