10 med. white potatoes, cooked in jackets, peel and cube
Salt and pepper to taste
8 oz. sour cream
2/3 c. salad dressing
2 bunches fresh green onions
Parsley to taste

Heat to boiling: 1/2 c. salad oil

Pour hot oil and vinegar over potatoes, stir coating real good. Let set in refrigerator overnight or until ready to serve.

When ready to serve -- add 8 ounce sour cream, 2/3 cup salad dressing, 2 bunches fresh green onions chopped (tops and all) and parsley to taste.