- 1 3/4 pounds red potatoes, cut into 1-inch pieces
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 Tablespoons fresh parsley, chopped
- 2 Tablespoons green onion, chopped
- 2 Tablespoons chopped green pepper
- 2 Tablespoons Stonewall Kitchen Ballpark Mustard
- 2 Tablespoons cider vinegar
Boil potatoes until tender. Drain and set aside to cool.
Combine the remaining ingredients in a medium size bowl. Add the cooked potatoes and stir until combined.