Scrub potatoes and boil them in their skins until cooked through.

Peel the cooked potatoes and cut them into slices or cubes.

Dice the onion and apple.

If using, measure out the green peas.

Dice the pickles.

In a separate bowl, whisk together the oil, cider vinegar, water, salt, pepper, sugar, and parsley.

Add the onion, apple, peas, and pickles to the potatoes.

Pour the dressing over the warm potatoes.

Mix gently to combine.

Serve warm or chill for 1 hour before serving cold.

Optional: Substitute bacon fat for the oil. Cook bacon until crispy, crumble and add to the salad.