Title: Classic creamy potato salad
 Categories: Live
      Yield: 4 Servings
 
      2 lb Small new potatoes
  2 1/2 tb White wine vinegar
      3    Hard boiled eggs, peeled
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      2 tb Dijon-style mustard
      1 ts Sugar
           Hot pepper sauce, to taste
           Salt and freshly ground
           Black pepper
      5    Scallions, chopped
      3 tb Chopped fresh parsley
 
  Place the potatoes, whole with their jackets, in a large pot and add
  salted cold water to cover by 1 inch. Bring the water to a boil and
  cook the potatoes until just tender when poked with a knife. Drain
  the potatoes, toss with 1 tablespoon of white wine vinegar and allow
  to cool. Quarter the potatoes or cut into bite-size pieces and set
  aside.
  
  In a large bowl finely mash the eggs with a fork. Add the mayonnaise,
  sour cream, mustard, remaining white wine vinegar and sugar and stir
  to combine. Season with hot pepper sauce, salt and pepper to taste.
  Add the potatoes, scallions and parsley and stir to combine. Taste
  and adjust seasoning if necessary.
  
  Yield: 4 to 6 servings