Creamy Potato Salad

Preparing the potatoes Peel the potatoes and cut them into 1-inch cubes.

Cooking the potatoes Place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the potatoes are tender but still firm. Drain and let cool.

Preparing the salad base In a large mixing bowl, combine mayonnaise, red onion, Dijon mustard, white vinegar, garlic powder, paprika, salt, and black pepper. Mix well to make the salad base.

Mixing the salad Add the cooked and cooled potatoes, chopped hard-boiled eggs, and chopped parsley to the salad base. Gently toss to coat the potatoes and eggs with the salad base.

Making the dressing In a separate small bowl, whisk together sour cream, buttermilk, lemon juice, honey, salt, and black pepper to make the dressing.

Adding the dressing Pour the dressing over the potato salad and gently mix until everything is well combined and coated with the dressing.

Refrigerating the salad Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to blend together.