Uncomplicated comfort food at its best! This potato salad is flavorful and fresh, thanks to sour cream, mustard and herbs.
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.