Classic chip flavors inspire this irresistible potato salad, made vibrant with fresh dill and parsley. Pair with any cookout main as a farewell to summer.
4 lbs. red potatoes, scrubbed and cut into 1" 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