Note: The measurements on this aren't totally exact (I don't really measure the mayo and sour cream when I make it, I just eyeball it), so please alter the recipe to your taste. Also, this is really best if you start the recipe the night before.

Ingredients:
4-5 medium red potatoes
3-4 tbsp. red wine vinegar
1/3 cup diced red onion
1/3 cup mayo
2/3 cup sour cream
2-3 tbsp. dill weed
1 tbsp. parsley

The night before:
1. Boil potatoes for about 15 minutes, until tender but firm.
2. Rinse under cold water to stop the cooking.
3. Remove skins (easily done by rubbing with a tea towel) and slice (egg slicer makes this easy) or chop into large chunks.
4. Put potatoes in a large Ziplock bag and add red wine vinegar. Allow to sit in fridge overnight.

The next day:
1. In a large bowl, combine mayo, sour cream, red onion, dill, and parsley. Mix well. Add salt if you want it.
2. Add potatoes and mix gently.
3. Refrigerate for at least 1 hour before enjoying.

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