Prepare Potatoes: Peel and cut potatoes into small pieces to ensure they boil in about 10 minutes. Place them in a pot of boiling salted water and cook for 10 minutes until tender. Drain and let them dry in a colander.
Cook Apaki: Cut apaki into small pieces. Heat olive oil in a pan over high heat and sauté the apaki pieces until fragrant and slightly browned. Set aside.
Make Honey Mustard Mayonnaise Sauce: In a bowl, combine mayonnaise, grainy mustard, honey, salt, pepper, and apple cider vinegar. Mix well to create a smooth dressing. Adjust vinegar, honey, salt, and pepper to taste.
Combine Salad: Place the drained potatoes in a large bowl. Add a splash of apple cider vinegar and mix gently to coat the potatoes. Pour the honey mustard mayonnaise sauce over the potatoes and mix well to combine.
Add Fresh Ingredients: Chop spring onions and parsley finely and add them to the potato mixture. Mix gently.
Serve: Transfer the potato salad to a serving platter. Arrange the sautéed apaki pieces on top. Drizzle any flavored oil from the pan over the salad for extra aroma. Serve immediately.