I was talking to Oma today and she told me it’s snowing where they live. I would love some snow! And I wouldn’t mind spending some days at her house. My grandparents’ house is really a small wood cottage, built right next to a forest with only a few houses nearby. I always feel very relaxed when I’m there.
Over here, it’s been raining all day long. It only snowed for a very short time around 8 in the morning yesterday. And I can’t even call that snowing. There were just tiny flakes floating around, nothing worth remembering. I also spotted some saffrons already blooming. Transitioning into Spring is always very interesting.
Given the current uneventful situation, my food cravings are very simple too. Therefore, I’m giving you this mustard sour cream potato salad. It’s uncomplicated, but good and comforting. I know this is supposed to be a side dish, but I love it as a main too, with a medium or hard boiled egg and extra greens on the side. Generally speaking, I love potatoes. Blame it on my DNA, it’s who I am.
My mom’s potato salad was even simpler than mine. She boiled the potatoes, peeled and chopped them, added a sliced onion, vinegar and some oil and that was it. And we ate that either with grilled chicken or oat patties, whatever she had on hand. Of course, as a kid, I skipped the onions.
But this potato salad today has no onions, but instead has sour cream and mustard added to it. This makes it creamier, also more caloric, but sometimes we need that. I have made it with only sour cream before, maybe with a hint of mayonnaise, but the mustard makes such a difference. Really, ever since I first added the mustard, I can’t imagine a creamy potato salad without it.
The mustard makes the potato salad a bit more sharp and alive. It also gives it the most beautiful smell. I love to sprinkle chopped parsley or dill over it too, to make it more vibrant and fresh.Print
Mustard sour cream potato salad with parsley
Uncomplicated comfort food at its best! This potato salad is flavorful and fresh, thanks to sour cream, mustard and herbs.
Easily serves 4 as a side dish.
- 750g ( 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
- Place potatoes in a large pot, cover with water and a lid and bring to a boil over high heat. Reduce heat to medium-high and cook for 30 minutes or until potatoes are easily pierced with a fork or knife.
- Meanwhile, combine sour cream, mustard and vinegar in a small bowl. Stir until well combined, add a pinch of salt and taste to see if you need more cream or vinegar (or lemon juice, if using). Set aside.
- When cooked, rinse potatoes under cold water, then slice into small pieces. Place potatoes in a bowl, along with the sour cream mixture. Stir until all potatoes are coated, taste to see if you want more salt.
- Sprinkle with parsley and serve, or cover with plastic wrap and store in the fridge until serving (or until you cook the eggs). The salad tastes best right after it’s made, but will last in the fridge for 1-2 days.
On cooking eggs: Place eggs in a small saucepan and cover them with water, cover saucepan with a lid. Bring to a boil over high heat, then remove the saucepan from the stove. Let eggs cook like that for 4 minutes, then rinse eggs under cold water, peel and serve. To make hard-boiled eggs, leave them in the boiled water for 8-10 minutes (or more).
You can also use dill or chives instead of parsley, or a combination of the three.
Adjust the amount of sour cream to your taste, as some mustards are sharper than others and you may need more or less cream. To make the dressing less thick add some lemon juice or water to it.