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    You are in: Home / Australian / Tart and Tangy Potato Salad Recipe
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    Tart and Tangy Potato Salad

    Tart and Tangy Potato Salad. Photo by Tisme

    1/1 Photo of Tart and Tangy Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    10 mins

    11 mins

    JustJanS's Note:

    Our DIL Leah's take on a BH&G recipe.

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    Units: US | Metric


    1. 1
      Place the potatoes in a pot of cold salted water and bring to a boil, then continue cooking until just tender (about 11 minutes).
    2. 2
      Drain the potatoes and combine with the onion, eggs, and parsley.
    3. 3
      Whisk the remaining ingredients together and season lightly.
    4. 4
      Pour the dressing over while the potatoes are still warm.
    5. 5
      Allow to sit for at least 1 hour before serving.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on June 25, 2013


      Super good, very very lemony. I think using a good olive oil really makes it. I doubled the parsley, used just a tiny bit of the mustard for our tastes and halved the sour cream (it was plenty for us). Yum.

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    • on March 03, 2009


      So easy and so delcious. I followed the recipe exactly, although accidently chopped the eggs, instead of quartering (not thinking). Everyone loved it, the sour cream gave it such a different, yet wonderful flavour with the mustard. DS's girlfriend told me she didnt like potato salad much, but really loved this version. So this will be a new salad for this family in summer. Thanks Jan.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tart and Tangy Potato Salad

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 491.9
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 6.0 g
    Cholesterol 179.1 mg
    Sodium 154.0 mg
    Total Carbohydrate 72.0 g
    Dietary Fiber 8.5 g
    Sugars 4.3 g
    Protein 14.5 g

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