Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.

In a mixing bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and black pepper until well combined.

In a large bowl, combine the cooled potatoes, orange segments, celery, and red onion. Pour the dressing over the salad and toss gently to combine.

Garnish with chopped parsley and serve chilled or at room temperature.