-1.5 lbs gold potatoes -2 stalks celery, finely diced (about 3/4 cup) -1/2 large onion, finely diced (about 1 cup) -3 pickle spears, finely diced (scant 3/4 cup) -2 tbsp red wine vinegar -2 tbsp pickle juice -1 tbsp sugar -1 tsp salt, plus more for the water when cooking the potatoes -heaping 1 cup mayonnaise -1/8 cup yellow mustard -1 cup parsley, measured then chopped -zest of 1 lemon -1/4 tsp black pepper -1/2 tsp garlic powder -1/2 tsp paprika
Place the potatoes in a large pot and cover with cold water. Bring the pot to a boil and cook until fork tender, but still a little firm.
While the potatoes boil, finely dice the onion, celery and pickles and place in a large bowl. Then add salt, sugar, pickle juice and red wine vinegar. Chop the parsley and zest the lemon, add this to the bowl as well.
Peel the potatoes, then chop into small chunks once cooled enough to handle easily. You can run the potatoes under cool water after cooking to cool them down quickly.
Add to the bowl with the onion and chopped pickles. Add the mayo, mustard, garlic powder and paprika, stir and chill until ready to serve. This is also a good time to taste test and add more salt and pepper if you wish.