Potato Salad

Shelley sent me this recipe -- it's from one of her Australian cookbooks.  Although this is for potato salad, I think it's very flexible and can be adapted in may ways.  The potatoes could easily be replaced with pasta, cabbage, iceberg or romaine, rice, or chopped vegetables. I'm also looking forward to experimenting with the dressing itself too -- it is very tasty as it is, but it also has a lot of potential as well.

Aussie Style Potato Salad
2 pounds of Potatoes (about)
1/4 of a Red Onion
3 or 4 Hard Boiled Eggs
1/4 cup of Parsley or Cilantro
1 cup Sour Cream
2 Lemons
2 tbsp Olive Oil
1 tbsp Dijon Mustard

• Cut the potatoes into large chunks and boil them until soft enough to eat.
• Chop the red onion fairly finely.  Cut up the eggs into quarters (or so).
• Add the onion, parsley, and egg to the drained potatoes.
• In a separate bowl, mix the sour cream, Dijon, and olive oil.  Add the juice from the two lemons and stir until it is all evenly combined.
• Coat the potato mixture with the dressing and let sit in the fridge for at least one hour or better yet, overnight.