Really good because the potatoes “marinate” in the dressing before mixing with the mayonnaise.  Also keeps well.

Salad Ingredients:

• 3 1/2 lb large red potatoes, unpealed, halved
• 3/4 c mayonnaise
• 3/4 c sour cream
• 1/4 c milk
• 1 Tab Dijon mustard
• 2 c chopped celery
• 1/2 c sweet pickle relish
• 1/2 c chopped green/red onions
• 1 lb bacon, cooked, crumbled
• 1/4 c fresh parsley

Dressing Ingredients:

• 1/4 c cider vinegar
• 1/c vegetable oil
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp celery seed
• 1 c dry mustard

Dressing Directions:

1. Combine ingredients in a large bowl.
2. Whisk until well blended.

Salad Directions:

1. In a large saucepan, cover potatoes with water.
2. Heat to boiling over medium-high heat.
3. Cover and simmer 20 to 25 minutes or until tender.
4. Drain.
5. When potatoes are just cool enough to handle, remove skin with a paring knife. (Really???)
6. While potatoes are still warm, cut into 1 inch chunks.
7. Add to the bowl with he salad dressing.
8. Toss gently to coat.
9. Let stand stirring occasionally until the potatoes have absorbed most of the dressing.
10. In another large  bowl, combine mayonnaise, sour cream, milk, mustard until blended.
11. Add potatoes, celery, pickle relish, onion and 2 Tab parsley.
12. Toss gently to mix.
13. Cover with plastic wrap.
14. Refrigerate 2 hours, up to 2 days.
15. To serve, sprinkle with remaining parsley.

Serves:  16

Source:   Donna Barasch – some magazine.