> 4 lbs red potatoes, scrubbed and cut into 1-inch chunks
> 4 whole dill pickles, finely chopped
> 1 packet dry ranch seasoning
> 1/2 cup light sour cream
> 1 cup light mayonnaise
> 1/4 cup white wine vinegar
> 1/4 cup fresh dill, finely chopped
> 1/4 cup fresh parsley leaves, finely chopped
Place the potatoes in a large pot and add enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer 5–10 min., until tender. Drain well and cool slightly.
Meanwhile, in a large bowl, stir together the pickles, ranch seasoning, sour cream, mayonnaise, and vinegar. Add cooked potatoes to bowl and fold to combine. Cover and refrigerate until cold.
Gently fold in the dill and parsley. Season with pepper to taste.