Instructions: 1. Place potatoes in large pot; fill with cold water to cover. Heat to a boil; simmer until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

2. Cut potatoes into quarters while still warm. Place in medium serving bowl.

Toss potatoes with vinegar. Mix together mayonnaise, mustard, green onions, celery, parsley, salt and pepper in a small bowl. Toss with potatoes.

Refrigerate at least 1 hour. Bring to room temperature before serving.

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