My mother in law invented this salad at her husband's sandwich shop in Boston Mass during WW2. Don't let the ingredients fool you. It looks so simple, but I have never served it that someone didn't ask me for the recipe.
1Boil potatoes until fork tender...chop into cubes 1/2 " .
Boil eggs until hard. Place in cold water unpeeled to remove shells easily. Chop finely.
2If you have a parsley cutter..slice parsley in fine pieces. Can use up to 1/2 cup of chopped parsley.
3Stir potatoes and Mayo together. Add eggs and rest of ingredients. refrigerate. voila !
I usually taste it the next day to see if it needs salt or Mayo. I just cut egg slices on top and a few parsley sprigs and a little paprika ( Hungarian).
that is it!