- 12 medium red potatoes, cooked, peeled and cubed
- 1 medium red onion, chopped
- 1 cup chopped fresh parsley
- 1 1/2 cups mayonnaise
- 1 cup sour cream
- 1/4 cup sugar
- 1/4 cup vinegar
- 4 teaspoons ground mustard
- 1 teaspoon salt
- In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.