Marinated Potato Salad

It's the marinading overnight that gives this potato salad such good flavor.
3 pounds of pototoes, scrubbed or peeled, preferably the waxy type such as red-skinned

1 1/2 teaspoon salt

MARINADE:
1 1/2 teaspoon salt
1 teaspoon dry mustard
ground pepper
Dash Cayenne
1/4 cup chopped fresh parsley
1/4 cup cider vinegar
1/4 cup olive oil
1/2 cup chopped green onion

DRESSING:
2/3 cup mayonnaise
1 cup chopped celery
1/2 cup sliced radish
3 hard-cooked eggs, sliced
Chopped sweet pickles or pickle relish - to taste

Cook potatoes in boiling salted water about 20 minutes. Don't overcook.
Slice hot potatoes, pour marinade over and stir gently. Cool and put in refrigerator overnight.

Next day, mix rest of ingredients into potatoes, saving a few slices of radish or egg for garnish. (You can also garnish with slices of red and green pepper, but don't put any in the salad.) Line a large bowl with lettuce and fill with salad, then garnish

I enjoy good potato salad, Ms Mai and this one seems unusual- I bet it'd be fun to try.

I have the Naomi Judd cookbook that she wrote 10+ years ago and her potato salad is unusual too. She tossed the cooling potatoes with bottled French Dressing and let it marinate in the fridge overnight. Then next day she tossed it w/ mayo and the works- and voila! Yours sounds very similar- YUM!