Mustard Sour Cream Potato Salad With Parsley Recipe

Simple comfort food at its finest! With sour cream, mustard, and herbs, this potato salad tastes great and is very fresh.


– 750 g about 1 1/2 pounds or 26.5 oz potatoes (Yukon gold or similar) about 100g 1/2 cup sour cream – 1 1/2 tablespoons Dijon mustard – 1/2 tablespoon white vinegar or lemon juice sea salt to taste handful of parsley chopped Serve with: medium boiled eggs sprinkled with black pepper

Step 1

Put potatoes in a big pot with water and a lid and boil over high heat. Lower heat to medium-high and cook for 30 minutes until potatoes are fork-tender.  


Step 2

Meanwhile, mix sour cream, mustard, and vinegar in a separate basin. Mix thoroughly, add a bit of salt, then taste to see if you need extra cream or vinegar. Set aside.

Step 3

After cooking, rinse potatoes under cold water and cut. Combine potatoes and sour cream in a bowl. Try adding salt after stirring until all potatoes are coated.  

Step 4

Serve sprinkled with parsley or refrigerate covered with plastic wrap until serving or cooking the eggs. The salad tastes best fresh but can be refrigerated for 1-2 days.  

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