Combine egg, apple cider vinegar, granulated sugar, yellow mustard, black pepper, kosher salt, and paprika
Whisk in neutral cooking oil to create creamy dressing
Boil unpeeled Yukon Gold potatoes until tender
Cut cooked potatoes into bite-sized pieces
Chop scallions, celery stalks, and red onion
Combine potatoes with chopped vegetables and fresh parsley
Fold in dill pickle pieces
Toss with creamy dressing until well coated
