Red Potato Salad

Small red potatoes are the best for potato salad because they don’t fall apart when diced.

12 medium red potatoes, unpeeled

2 cups mayonnaise

2/3 cup granulated sugar

1/2 cup onion, minced

1/4 cup fresh parsley, minced

1 Tbsp. lemon juice

1 Tbsp. dry mustard

3/4 tsp. pepper

1 cup sour cream

1/2 cup celery, diced

1/4 cup apple cider vinegar

1 Tbsp. Worcestershire sauce

1 Tbsp. salt

Cook potatoes in boiling water until tender, but still slightly firm. Cool slightly. Peel and slice into bowl and set aside.

Prepare dressing by combining remaining ingredients in large bowl and whisk until well incorporated.

Taste

and adjust for seasoning. Pour dressing over potatoes and fold to coat. Refrigerate for at least 4 hours to allow potatoes to absorb dressing.

Serves 8-10