Place sliced red potatoes into a large pot and fill with water to cover. Over high-heat, bring the water to a boil and cook potatoes until tender, about 10-15 minutes. Drain in a colander and rinse under cold water. Set aside.
In a large bowl combine the eggs, parsley, celery, green onion, dill pickles, pickle juice, light mayonnaise, mustard, garlic salt, salt and pepper. Stir well. Add cubed potatoes to bowl and chopped sugar snap peas. Gently toss to combine all the ingredients. Refrigerated until ready to eat.
