Diane's Old-Fashioned Potato Salad

3 pounds medium red rose or bliss, tan-skinned or yellow (Yukon Gold) potatoes

Dressing

¾ cup sour cream

¾ cup mayonnaise

2 celery stalks, finely diced

2 tablespoons chopped scallions

2 teaspoons celery seed

¼ cup chopped parsley

2 hard-boiled eggs, coarsely chopped

1 teaspoon Dijon grainy mustard

Salt and freshly ground white pepper

Chopped parsley, for garnish

Wash and scrub off any dirt on the potatoes.

In a large pot of salted boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. Cut into 2-inch chunks and place in a medium bowl.

In a small bowl, combine sour cream, mayonnaise, celery, scallions, celery seed, parsley, chopped egg, mustard, salt and pepper. Mix well.

Pour mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 2 hours or up to one day ahead.

To serve, transfer to a serving bowl and garnish with parsley. Serve cold.

Advance preparation: Can be made one day ahead, covered and refrigerated. Remove from the refrigerator 15 minutes before serving. Taste for seasoning before serving.

Serves 6-8