Is It a Baked Potato or Potato Salad?

It was 1987, I was living in my first apartment, and I had invited my first company over for dinner, a friend from work and his girlfriend. I had planned on providing everything for dinner that night, and I was completely shocked when my company brought some food with them. Her potato salad tasted so much like baked potatoes, only it was cold and required no effort on my part to make it ready to eat. It was so good that I had to ask for the recipe. I have made it this way ever since. This recipe is forgiving. So, try to keep the general proportions correct and don't be so worried about exact measures.

• Ready In: 3 hrs 45 mins
• Serves: 16

Ingredients

• 2 1⁄2 lbs potatoes, any variety you like
• 1  medium onion, medium dice
• 1  cup fresh parsley leaves, loosely packed then roughly chopped
• 1  cup sour cream
• 1  cup mayonnaise

Directions

1. Wash (DO NOT peel) your potatoes and cut them into approximately 1-inch thick wheels.
2. Cover wheels in a pot of water and boil until the potatoes are tender.
3. Drain and cool potatoes in a large mixing bowl.
4. When potatoes have cooled, combine all remaining ingredients in the bowl with the potatoes.
5. **If you want to season the entire batch before serving, consider including any combination of the following before mixing all the ingredients together - salt, pepper, lemon pepper, garlic powder. And remember a little bit of seasoning in the mix tends to go further than seasoning added to each serving.
6. If you are lucky enough, you will get everything evenly combined and still have some chunks of potato in the mix. If you don't, it still tastes great.
7. Cover and chill for at least two hours before serving. This can be made a day or two in advance of serving.
8. Prep time includes cooling the potatoes and chilling the salad. Cook time is split between cooking to potatoes and mixing the salad.