Shanna's Garlic Potato Salad
5 pounds small red new potatoes, scrubbed
6 cloves garlic, finely diced
1 1/2 cup chopped red bell pepper
2 cups mayonnaise, not miracle whip
1 1/2 cup sour cream
3 tablespoons minced parsley
1/2 cup chopped scallions
1 teaspoon salt
Pepper to taste
Boil the potatoes until tender, about 15 minutes. Cool, then cut into one-inch
chunks.
In a large bowl, combine mayonnaise, sour cream, garlic, parsley, scallions, red
pepper. Mix well until smooth. Gently fold in the potatoes. Season with the salt
and pepper to taste. Refrigerate for 60 minutes or until chilled