Potato Salad With Parsley And Mint

• 2 lbs new potatoes, halved
• 12 oz cherry tomatoes, halved
• 1/2 oz parsley, roughly chopped
• 1/2 oz mint, roughly chopped
• 6 None spring onions, thinly sliced
• None None Dressing
• 1/2 cup light sour cream
• 1/4 cup mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 4 None eggs, hard-boiled, chopped

1. Place potatoes in a saucepan of water. Bring to a boil on high and cook, partially covered, 8-10 mins, until just tender. Drain well and cool.
2. In a large bowl, combine potatoes, tomatoes, parsley, mint and onion.
3. For the dressing, whisk together sour cream, mayonnaise, vinegar and mustard in a bowl. Season to taste and drizzle on salad. Toss gently, top with egg and serve.

potatoes, cherry tomatoes, parsley, mint, spring onions, dressing, light sour cream, mayonnaise, red wine vinegar, mustard, eggs

Taken from recipes-plus.com/api/v2.0/recipes/29264 (may not work)