Creamy Potato Salad - cooking recipe

Ingredients

Dressing
1 cup mayonnaise (preferably homemade)
1/4 cup sour cream
2 tablespoons milk
1 1/2 teaspoons white wine vinegar (or cider vinegar)
3 drops Tabasco sauce
1 teaspoon prepared mustard (I use English)
1 pinch sugar
Salad
2 large potatoes (scrubbed but not peeled)
1/2 cup cucumber (peeled, seeded and finely chopped)
2 tablespoons finely chopped scallions (spring onions)
1 egg (hard boiled chopped)
2 tablespoons fresh cilantro (chopped fresh, coriander)
2 tablespoons flat leaf parsley (chopped)
salt & fresh ground pepper

Preparation

Dressing:
Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
Salad:
Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
Peel potatoes and cut into chunks.
Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
Season to taste with salt and pepper; let stand for a few minutes.
Pour dressing over potatoes and toss gently.
Season again if necessary.
Serve chilled or at room temperature.