1 - Bring a medium pot of water to a boil; salt it. Peel the potatoes if you like (or wash & scrub them well, then cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain, rinse in cold water for a minute, then drain again.

2 - Toss the still-warm potatoes with the onion (and parsley if you're using). Add mayonnaise until the mixture is as creamy as you would like. Season with salt & pepper refrigerate until ready to serve. Can be prepared up to a day in advance.

Tastes better the next day after the flavors have had an opportunity to blend.

This is a very easy, basic potatoe salad recipe that you can add additional ingredients to as well .