A delightful twist on the classic potato salad, featuring a creamy herb dressing and a touch of tang.
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes.
Check the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes and let them cool slightly. Cut them into bite-sized pieces and place in a large mixing bowl.
Cut the potatoes while they are still warm to help them absorb the dressing.
In a separate bowl, combine the sour cream, mayonnaise, Dijon mustard, red wine vinegar, seasoning salt, and black pepper. Mix until smooth.
Taste the dressing and adjust the seasoning to your preference.
Add the celery, red onion, and parsley to the potatoes. Pour the dressing over the top and gently mix to combine.
Mix gently to avoid breaking the potatoes.
Cover the bowl and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the potato salad chilled, garnished with additional parsley if desired.
Serve in a decorative bowl for a nice presentation.
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