Cook potatoes whole with skins on in boiling, salted (1 tablespoon) water in covered 5-quart Dutch oven for about 40 minutes; drain immediately. Cool for about 45 minutes, then peel and cube. Put back in pan to mix.
2 Meanwhile, to hard-cook eggs, place eggs in 3-quart saucepan and cover with cold water to at least one inch above eggs. Bring to a rapid boil; remove from heat and cover tightly with lid. Let stand for 18 minutes. Cool at once in cold water.
3 Sprinkle sweet pickle juice over the cubed potatoes; stir. Add salt, pepper and parsley flakes (or parsley); stir. Add celery, pickles, bell pepper and onion; stir. Add mayonnaise and mustard, and sort of stir them together on top of everything else to mix well before stirring the combination into the other ingredients. (Note: Rinsing the onion takes a bit of the "bite" out of it and makes it edible to some people who normally can't eat raw onion.)
4 Use egg slicer to slice eggs. Reserve 7 slices for garnish, then roughly chop remaining slices and add to salad. Taste and adjust seasoning. Transfer salad to 3-quart serving dish, garnish, cover, and refrigerate for at least 4 hours (I prefer to make it the day before).