In a large pot, cover potatoes with water, bring to boil, and cook until tender. Drain. Toss warm potatoes with vinegar, salt and pepper. Cool to room temperature.
In a large bowl, whisk together mayo, sour cream, and mustard. Add potatoes, eggs, celery, onion, and parsely, tossing gently to combine. Refrigerate until ready to serve.
Makes 12 cups.
Originally Submitted
1/9/2011
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