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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.