Makes: 8 servings at 37o each. Prep: 10 minutes. Cook: 20 minutes. Chill: overnight.
1. In large saucepan, cover potatoes with cold water. Bring to boiling over high heat; cook until tender, about 20 minutes. Drain.
2. Meanwhile, in large bowl, stir together sour cream, mayonnaise, dill, parsley, salt and pepper.
3. Cut potatoes while still warm into bite-size pieces, leaving skins on potatoes. Add to sour cream mixture; toss to coat. Cover and refrigerate overnight. Garnish with additional chopped parsley, if desired.