Tart and Tangy Potato Salad

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

• Ready In: 21 mins
• Serves: 4

Ingredients

• 4  large potatoes, washed and cut into 8 pieces
• 2  tablespoons red onions, finely diced
• 3  hard-boiled eggs, quartered
• 1⁄4 cup fresh parsley leaves, chopped
• 1  cup light sour cream
• 2  lemons, juice of
• 2  tablespoons olive oil
• 1  tablespoon Dijon mustard

Directions

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.