Dill And Sour Cream Potato Salad - cooking recipe

Ingredients

3 lb. unpeeled new potatoes (red)
2/3 c. mayonnaise
1 (8 oz.) sour cream
1 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
1/2 tsp. salt and pepper

Preparation

Cook unpeeled potatoes in salted, boiling water to cover, 15 minutes or until tender.
Drain and let cool to touch.
Leaving skins on, cut potatoes into eighths.
Place into large bowl. Combine mayonnaise and next 5 ingredients; add to potatoes.
Toss gently.
Cover and chill for 8 hours.