Dilled Potato Salad

Bring the potatoes to a boil in water to cover in a large saucepan. Cook them until they are tender, about 20 minutes. Drain them in a colander and let them cool slightly. When they are cool enough to handle, cut them in halves, if they are small, or wedges.

Transfer the potatoes to a large serving bowl. Add the remaining ingredients, and toss gently. Refrigerate, covered, for at least 1 hour. Serve chilled or at room temperature, garnished with parsley, if you like.