Start by placing the waxy potatoes in a large pot filled with cold, salted water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender. Drain the potatoes and allow them to cool slightly.

In a mixing bowl, whisk together the apple cider vinegar, Dijon mustard, extra-virgin olive oil, honey, salt, and pepper. If using, add garlic powder and smoked paprika. Mix until the dressing is smooth and well combined.

Once the potatoes have cooled enough to handle, slice them into bite-sized pieces. Place the sliced potatoes in a large serving dish and add the chopped red onion. Pour the prepared tangy vinaigrette evenly over the potatoes, gently tossing to coat.

Sprinkle freshly chopped parsley over the top. Serve the German Potato Salad warm or chilled, allowing it to sit for about 30 minutes before serving.