Instructions: 1. In a large pot cook whole unpeeled potatoes in water with salt and bay leaf for about 15 minutes or until just tender. Dont overcook!

2.Drain, peel and cube potatoes when they are cool enough to touch

3. Place diced potatoes, and chopped eggs in a large mixing bowl

4. Combine all ingredients for the dressing and pour over potato and eggs.

5. Stir in mayonnaise, sour cream, onions, chives, parsley, and salt & pepper to taste.

6. Refrigerate at least 2 hours to allow flavors to blend.

NOTES : This is the ultimate classic potato salad recipe. Ive used it for years, having finally found the perfect combination.

All my friends love this so much I have to double the recipe whenever I have a BBQ.

Ive added radishes, red pepper and even olives for a little something different from time to time, but usually I stick to the basic recipe. Enjoy

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