This yellow potato salad recipe has a nice ratio of flavors from the ingredients used. It is a creamy, tangy salad. As with all salads that have mayonnaise, it has to be kept in the refrigerator.
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Place potatoes in a large saucepan and add enough water to cover.
Place the saucepan over medium-high heat and bring to a boil.
Once boiling, add salt and reduce heat to medium.
Cook potatoes for 8-10 minutes, stirring occasionally, until tender. Drain well.
Once cooked and drained, sprinkle the potatoes with red wine vinegar. Mix well and then let potatoes stand for 20 minutes to absorb the vinegar.
Meanwhile, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Mix well until smooth.
Combine potatoes, celery, red onion, dill pickles, hard-boiled egg whites and dressing in a large mixing bowl.
Mix until well combined. Taste and adjust seasoning if necessary.
Chill the potato salad in the refrigerator until ready to serve.
Before serving, sprinkle with a bit of paprika and garnish with parsley.