Instructions: Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 25 minutes. Drain and cool.

Peel and cut the potatoes into 1 inch chunks. Put the potatoes in a salad bowl. Add the eggs, salt, cayenne, black pepper, celery, green onions, and parsley. Combine the mayonnaise and the mustard and add to the bowl. Toss to mix well. Serve immediately or refrigerate until slightly chilled.

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