2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper
Put potatoes in a large pan, cover with water, and boil until tender. Drain, and cut into bite-sized pieces, leaving skins on. Combine remaining ingredients in a large bowl. Add hot potatoes, and mix until well coated. Refrigerate overnight before serving.