Robust Garlic Potato Salad

1. 1

   Boil potatoes in a large pot with enough water to cover until soft (15 minutes for small potatoes, 25 minutes for large potatoes.) Place cold water until cool to the touch and peel the potatoes. Cut into bite sized pieces.

2. 2

   In another large bowl, combine mayonnaise, sour cream, garlic, mustard and white pepper. Fold in potatoes and parsley. Refrigerate for at least one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.