Cover potatoes and bouillon cube with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat and cook uncovered 10 minutes or until potatoes are tender. Drain; DO NOT RINSE. Let cool slightly.

Combine cooled potatoes with mayonnaise in large bowl.

Serve chilled or at room temperature.

Garnish, if desired, with parsley and black pepper.