Cook potatoes, peel and cut into thin slices . If large halve lengthwise, and then be cut into pucks. Mix mayonnaise, garlic, lemon juice, the juice of pickles, mustard, olive oil, salt and pepper. All stir well with a wire, to complete mixing. To put cucumbers, eggs, celery and parsley and mix well with a fork. The sauce is quite savory and intense, but after adding to the potatoes must be right. 2/3 of the sauce is poured on potatoes and mixed thoroughly. Allow to stand for several hours in a refrigerator, the best night. The sauce also refrigerated. Serve the salad, pour the remaining sauce.