Step 1

Add potatoes to stockpot or saucepan and add 1 teaspoon salt. Fill pan with just enough water to cover potatoes. Boil for 15 minutes or until potatoes are fork tender. Do not overcook. Drain and set aside to cool for at least 15 minutes before chilling in the refrigerator for another 20 minutes.

Step 2

Once potatoes have cooled combine mayonnaise, mustard, relish, dill weed, salt and pepper, and parsley together. In a large bowl combine potatoes, sauce, green onions, celery, and black olives. Refrigerate any leftovers.