Red potato salad

3 pounds little red potatoes, boiled in salty water until soft, then drain and cool long enough to handle.

Make a dressing while things cool down,

1 to 1½ cups mayo
1 to 1½ cups sour cream
a little chopped onion
2 tablespoons fresh dill
some fresh Italian parsley is nice too
salt and pepper

Quarter the still warm potatoes (we don't peel them) and toss with the dressing.
It's really good warm like this, but put it in the fridge if you can't serve it right away or prefer it cold.