a little of each

 (Also called “Clarita’s potato salad”)

Dressing:

2 cups mayonnaise

1 cup sour cream

1 envelope dry Good Seasons Italian dressing

1/8 cup dry parsley OR ¼ cup fresh

¼ cup red wine vinegar

Whisk all ingredients thoroughly in a mixing bowl. Cover and refrigerate until needed.

Salad:

5 lbs small red or new potatoes

2 hard-boiled eggs, chopped

Cut potatoes into quarters. Place in Dutch oven and cover with water. Bring potatoes to a boil and simmer until fork tender. Drain and cool. Peel potatoes, if desired, and cut into bite-size chunks. In a large serving bowl, pour dressing over potatoes and chopped eggs and blend until thoroughly coated. Sprinkle top with paprika. Cover and refrigerate until served.

Variation:

Add chopped celery and/or crumbled bacon.