1 1/4 lbs. red skinned potatoes (about 10)
2/3 c. sour cream
2 tbsp. white vinegar
2 tbsp. minced green onions
2 tbsp. chopped parsley
Pepper
2 carrots, sliced on diagonal
3/4 c. sliced celery
2 c. broccoli flowerettes

Wash potatoes and place in a medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat until water is just simmering and cook potatoes 15 to 20 minutes until tender when pierced with a knife. Rinse with cold water until cooled; drain well. In a large plastic container with lid, combine sour cream, vinegar, green onions, parsley, and pepper. Cut potatoes into quarters. Toss potatoes, carrots, and celery with dressing.

Cover and refrigerate until ready to serve; good and cold. Bring a medium saucepan of water to a boil; add broccoli. Bring water back to a boil. Cook broccoli 1 minute. Drain in colander and run under cold water until cooled. Drain broccoli well, then place in plastic container or bag and seal. Refrigerate with rest of the salad. Right before serving, stir broccoli into potato salad. Serves 4 to 6.