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potatoes, peeled and sliced into thin pieces
1/4 c. white distilled vinegar
fresh parsley, finely chopped
3/4 carrot, finely grated
3/4 c. sour cream
1/4 c. mayonnaise
1/8 tsp. celery seed
1/8 tsp. onion powder
1/4 tsp. salt

Place potatoes in cold water in a large pot and bring to a boil.
Boil for about 20 minutes but not to the point of being mushy.

Drain potatoes and spread out on platter. Let cool for about 5
minutes. Add salt and onion powder. Drizzle the potatoes with the
vinegar. Leave potatoes out for another 10 minutes. Place
potatoes in bowl and refrigerate.

Combine sour cream, mayonnaise, celery seed, carrot, and parsley.
Pour over cold potatoes and mix. Let sit overnight for flavors to
blend together.

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