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DIRECTIONS

Scrub the potatoes and put them into a large pot with enough water to cover. Over high heat, bring the water to a boil. Then turn the heat down, cover the pot and simmer the potatoes for 1/2 hour. They should be cooked through but still firm. (This may require a few more minutes of cooking. Or a few fewer, if you bought very small potatoes.)
When they're cooked, drain the potatoes, cut them into chunks and put them in a large bowl. While they're still hot, whisk together the oil and the vinegar. Sprinkle this mixture over the warm potatoes, stir them gently and let them cool completely. When they've cooled, combine them with the Bermuda onion, celery, parsley, salt and pepper.
In a small bowl, whisk together the water, mustard and Maggi seasoning. (Don't worry about the water. It's what you need to make the salad creamy.) Whisk in the mayonnaise until the mixture is smooth.
Pour the dressing over the potatoes and their friends, stirring gently until everything is combined. Chill the salad for 24 hours before serving.