To make the dressing: Reserve ⅓ cup of the whipping cream and set it aside. In a bowl, combine the whipping cream with the salad dressing. Add the rest of the ingredients and stir well. Chill for a couple of hours or more to allow flavors to meld.

Set aside ¼ cup to ⅓ cup whipping cream. Mix together the remaining whipping cream and salad dressing.

Mix other ingredients into the whipping cream mixture.

Chill dressing for at least two hours to let flavors meld.

To make the salad: Put the potatoes in a pan and cover with cold water. Bring to a boil, reduce heat, cover, and simmer until fork tender. Drain well. Do not over cook. Let cool until you can handle the potatoes to peel them. Peel the potatoes and cube them into small pieces.

Pour ¼ cup to ⅓ cup of whipping cream over potatoes and mix well. Add the red onion, celery, red bell pepper and parsley. Pour prepared and chilled dressing over the potato mixture. Mix gently to combine all the ingredients. Chill overnight.

Wash the potatoes.

Put potatoes into a pan and cover with cold water. Bring to a boil, reduce heat, cover, and simmer until just fork tender. Do not overcook.

Drain well.

Cool potatoes until you can handle them to peel them. Cut into small cubes.

Measure between ¼ cup to ⅓ cup whipping cream.

Pour whipping cream over cubed potatoes.

Carefully mix potatoes and cream together.

Add finely chopped parsley and add to potato mixture.

Finely chop red onion.

Add onion to potato mixture.

Finely chop red bell pepper.

Add to potato mixture.

Finely chop celery.

Add to potato mixture.

Carefully mix all the ingredients together.

Add the dressing.

Carefully mix dressing into potato mixture. Chill overnight.

Serve chilled.