Long Island Potato Salad

Clean potatoes and put them in a large pot. Cover potatoes with water, put the pot over high heat and bring to a boil. Once a boil has been reached, reduce heat to a simmer and cook until just fork tender. For medium sized potatoes this will take about 20-25 minutes but it will depend on the size of the potatoes. Just test to make sure they are fork tender and make sure not to overcook!

Prepare a bowl of ice water (make sure the bowl is big enough for all the potatoes). Set the ice bath aside.

When they are done drain the potatoes, place them in the ice bath and chill in the refrigerator. Once the potatoes have cooled off, slice the potatoes. You can choose to rub the skins off or leave them on. This is your preference.

Place the potatoes in a non-reactive bowl that can be refrigerated and add the chopped onions. Set aside.

In a medium pot, combine the water, vinegar, sugar, oil, white pepper, and dry mustard. Bring to a boil. Pour the hot brine over the potatoes, put the bowl in the refrigerator and allow to chill for 24 hours.

When you are ready to server add parsley and mayonnaise and gently mix. Serve cold.