5 lbs potatoes 2 cups mayonnaise 1/2 cup mustard (add 1/4 at a time) 8 hard boiled eggs, chopped 3 dill pickles chopped salt and pepper to taste 1/2 cup parsley, chopped

1. Peel, quarter and cook potatoes, drain and cool
2. In a medium bowl, mix remaining ingredients except parsley and add cooled potatoes.
3. Sprinkle parsley on top