Tart and Tangy Potato Salad

Total Time
10 mins
11 mins

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

Skip to Next Recipe




  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. Drain the potatoes and combine with the onion, eggs, and parsley.
  3. Whisk the remaining ingredients together and season lightly.
  4. Pour the dressing over while the potatoes are still warm.
  5. Allow to sit for at least 1 hour before serving.
Most Helpful

5 5

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.

5 5

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.