This creamy potato salad was created for a deck-warming party. Friends that normally don’t like potato salad went back for thirds.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.
Per Serving: 159 calories; protein 2g; carbohydrates 17.4g; fat 9.3g; cholesterol 13.8mg; sodium 296mg.