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Tart and Tangy Potato Salad
By JustJanS
Photo by Tisme
INGREDIENTS
4 large potatoes, washed and cut into 8 pieces
2 tablespoons red onions, finely diced
3 hardboiled 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.
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12/25/2016 Tart And Tangy Potato Salad Recipe Food.com
Tart and Tangy Potato Salad (cont.) Page 2 of 2
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