6 to 8 med. potatoes
1 med. onion
2 tbsp. vinegar
Salt
Pepper
1 tbsp. parsley
Kosher pickles (optional)

Cut and cube potatoes. Cook until very smooth. Cut onion until very small and add to drained potatoes. Mix well. Cut pickles very small (optional) and mix well with potatoes and onions. Salt and pepper to taste, then add vinegar, one tablespoon at a time, and mix well. Sprinkle parsley over top after complete. Potato salad is at its best warm, but refrigerate leftovers.