Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes from the time you place it on the heat. Check with fork for tenderness. Do not over cook or your potatoes will turn to mush.

Drain and let stand until cool enough to handle. cut into 1- inch chunks. If using Fingerling just cut into half.

Place cut potatoes in a large bowl.

Sprinkle parsley and green onions over potatoes.

Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well until everything is completely coated. Cover. I always have a little dressing left over. Reserve to add to any leftovers later.

Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.