2 lb. raw potatoes
1 tbsp. fresh, chopped parsley
1/4 c. sugar
1/4 c. vinegar
2 tbsp. dill pickle juice
2 tbsp. water
1 c. mayonnaise
1/2 tsp. salt

Cook, peel, and slice potatoes 1/4 inches thick. Sprinkle with parsley (and grated onion if desired). Mix remaining 6 ingredients together and pour over potatoes. Toss to combine. Chill overnight. Serves 10-12.