(Also called “Clarita’s potato salad”)
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.
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.
Add chopped celery and/or crumbled bacon.