2 1/2 pounds of Red Potatoes, boiled (cut in half) and cubed
3 Eggs, boiled and cut into a rough dice
2 Stalks Celery, chopped
1/2 large Red Onion, chopped
1 cup Mayo
2 tablespoons Yellow Mustard
3 tablespoons White Vinegar, or Pickle Juice

1 teaspoon Salt

½ teaspoon Pepper

1 large dill pickle, chopped finely (optional!)
1 tablespoon Sugar
1/4 cup Fresh Parsley, chopped