Begin by cutting the red potatoes into bite-sized pieces and boil in salted water for 10-15 minutes until fork-tender.

Drain the potatoes and let them cool, then refrigerate until completely cold (20-30 minutes).

In a bowl, combine lemon juice with a pinch of salt and pepper to make the dressing.

In a large bowl, combine the cooled potatoes, chopped celery, and parsley. Drizzle with the dressing and toss gently.

Adjust seasoning by adding more salt, pepper, or lemon juice as needed.

Cover and refrigerate the salad for at least 30 minutes before serving.