Total Time
22mins
Prep 10 mins
Cook 12 mins

From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.

Ingredients Nutrition

Directions

  1. Cover potatoes with lightly salted water and add lemon juice.
  2. Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
  3. Drain and cool.
  4. Meanwhile, whisk together the rest of the ingredients.
  5. Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
  6. Chill until serving time.
Most Helpful

DH made this for our Easter Brunch and it was well recieved by EVERYONE, it was so easy to prepare w/no need to peel the potatoes and the flavors blended nicely. Loved the use of sour cream. I did use dried parsley as that's all I had. Also substituted Spicy Mustarf for the Dijon and Balsalmic Vinager for the white just based on personal preferance and added 2 hard boiled eggs, chopped onions and sliced black olives. It was a favorite of everyone at the party and I sent the recipe home w/several. Thanks DJM for a recipe we'll be using alot.

Bonnie G #2 March 26, 2008

Fantastic tasting salad! I added 2 chopped boiled eggs, sliced green onions, and a pinch of chilli flakes for some zing!

Carol in Oz October 26, 2008

Easy, let's start there, and flavorful. I enjoy green onions in my p/salad- maybe I will add in that variation as well as eggs. I have no clue what I am doing yet, but those two items might give it a different dimension. If did that, I would omit the basil. Thank you for posting.

des1180 May 11, 2011