Scrub potatoes, slice any large potatoes in half. Cover with water in a pan and bring to a boil. 

Cook potatoes about 15 minutes or until fork tender. 

Drain potatoes well in a colander. 

Meanwhile, Boil the eggs, drain and place in ice water.  Peel and chop coarsely.

Slice potatoes into bite- sized pieces.

Place potatoes, onions and chopped eggs in a large bowl.

In another bowl, mix mayonnaise, sour cream, pickle relish, apple cider vinegar, mustard, garlic, salt and pepper. 

Pour dressing over potatoes and eggs. 

Gently fold in dressing until well mixed.

Top with chopped parsley.

Cover with plastic wrap and refrigerate at least 4 hours before serving.