Directions

1. In a large bowl, combine the sour cream, the vinegar, the lemon juice, the sugar, the Dijon mustard, the celery seed, the garlic powder, the crushed red pepper, the dried oregano, the salt and pepper, and the parsley.
2. Whisk in the canola oil.
3. Take the lightly cooked potatoes and toss them in a small amount of canola oil. Place them on a pre-heated (medium-high heat) grill, cut-side down. Cook for 5 to 6 minutes, turning halfway through.
4. Place the potatoes in a large bowl and mix in the dressing. Add the onions, the cucumbers, and the tomatoes and toss together.
5. Top with fresh chives.