The Finished Dish

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[lt_recipe name=”Sour Cream Potato Salad” servings=”10″ summary=”A great side dish for any summer picnic.” print=”yes” ingredients=”2 lbs red bliss potatoes (or any small red-skinned potatoes);1 cup sour cream;1/4 cup mayonnaise;1 large red onion, small dice;1 Tablespoon parsley, finely diced;1/8 tsp onion powder;kosher salt and pepper to taste” ] Scrub the potatoes and remove any blemishes or eyes.;Place the unpeeled potatoes in a large pot.  Cover with cold water, lightly salt the water and bring to a boil.  Reduce the heat and cook until tender when pierced with the tip of a knife. Approximately 25-30 minutes.;Remove from the heat and drain well.;In a large bowl, mix the sour cream, mayonnaise, diced red onions and finely diced parsley.;Cut the potatoes into a medium dice.;Add the diced potatoes to the sour cream mixture. Season with onion powder, salt and pepper.;Gently fold in with a spatula to combine. ;Cover and refrigerate for at least 2 to 3 hours before serving.<br /><br />NOTE:  You can substitute 1/2 cup thinly sliced scallions (white part only) for the red onions.[/lt_recipe]