Red Potato Salad with Olives

Cook potatoes in a large pot of boiling water until crisp-tender, about 30 minutes. Drain and cool. Cut cooled potatoes into 1 1/2 inch cubes and place in a large bowl. Stir together sour cream, mayonnaise, celery, celery seed, chives, dry mustard, olives, salt, pepper and parsley in a medium bowl. Pour sour cream mixture over potatoes and toss to coat. Cover and refrigerate salad 1 to 2 hours before serving.