Red Potato Salad With Celery Seed

• 3 lbs medium red potatoes
• Dressing
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 2 stalks celery, finely diced
• 1 tablespoon celery seed
• 2 tablespoons chopped fresh chives
• 1 teaspoon dry mustard
• 1/4 cup chopped fresh parsley
• salt
• fresh ground white pepper
• Garnish
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped fresh chives

1. In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.
2. Drain and cool, but do not peel.
3. When cool, cut into 1 1/2 inch pieces and place in a bowl.
4. Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.
5. Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
6. Cover and refrigerate 1-2 hours.
7. Transfer to a serving bowl and garnish with parsley and chives; serve cold.

red potatoes, dressing, sour cream, mayonnaise, stalks celery, celery, fresh chives, mustard, parsley, salt, fresh ground white pepper, parsley, fresh chives

Taken from www.food.com/recipe/red-potato-salad-with-celery-seed-380776 (may not work)