Place in a large pot of water:

   - 4 lbs waxy potatoes (red or Yukon Gold) - whole, unpeeled

Bring to a boil and cook until fork-tender. Drain and let cool slightly before peeling (optional) and slicing or chopping.

While the potatoes cook, prepare the dressing:

   - 2/3 cup mayonnaise

   - 1/2 water

   - 1/3 cup apple cider vinegar

   - 1/4 cup Dijon mustard

   - 1/4 cup oil

   - 1 tsp sugar

   - 1/2 tsp chicken bouillon

   - salt and pepper to taste

Chop to make:

   - 1 cup red onion

   - 1/2 cup dill pickles

   - 1/2 cup celery

   - 1/4 cup parsley

Combine all ingredients. Cover and refrigerate for at least 1 hour. Taste and adjust seasoning before serving. Garnish with:

   - 2 green onions, chopped