Red Potato Salad

• 3 quarts water
• 2 lbs small red potatoes
• 14 cup reduced-fat mayonnaise
• 14 cup fat free sour cream
• 1 tablespoon yellow mustard
• 2 tablespoons fresh curly-leaf parsley
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper

1. Place the water in a large stock pot fitted with a steamer basket.
2. Bring the water to a boil over medium-high heat.
3. Steam the potatoes for about 30 minutes until slightly soft.
4. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator.
5. Cut the potatoes into 1/2 to 1 inch pieces.
6. Place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.
7. Fold together gently and chill well before serving.
8. This recipe keeps well for about 48 72 hours.

water, red potatoes, mayonnaise, sour cream, yellow mustard, fresh curlyleaf, salt, ground black pepper

Taken from www.food.com/recipe/red-potato-salad-461189 (may not work)