Redskin Potato Salad

Ingredients:

5 pounds small redskin potatoes, rinsed

1 1/2 cups mayonnaise

1/2 cup sour cream

1 tablespoon cider vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh snipped dill

1 teaspoon salt

1/2 teaspoon ground black pepper

4 hard boiled eggs, peeled and coarsely chopped

5 green onions, chopped

1 tablespoon capers

1/2 cup coarsely chopped flat leaf parsley

Directions:

Place the potatoes in a large pot and cover with water; bring to a boil. Reduce the heat to a simmer and cook the potatoes until they are tender (the time will vary depending on the size of the potatoes). Drain and rinse with cool water. Allow the potatoes to stand at room temperature. Cut potatoes into 1/2" cubes.

Mix the mayonnaise, sour cream, vinegar and mustard in a large mixing bowl. Add the potatoes. Add all other ingredients and mix well until the potatoes are fully coated with the mayonnaise mixture.