Summer Potato Salad

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm about 15 minutes. Drain and transfer to a large bowl.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel chop and add to potatoes.

In a small bowl combine lemon juice oil sugar seasoned salt Worcestershire sauce mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes and stir to coat.

Mix in green onions celery and parsley. Refrigerate for at least 2 hours before serving.