Potato salad is a staple at any BBQ and this creamy potato salad is a quick and delicious side. You can use red or yellow potatoes and low fat cream cheese and a couple of hard boiled eggs and you are all set.
1small bulb fennelquartered, cored, and very thinly sliced
1/4c.fresh flat-leaf parsleychopped
2hardboiled eggscut into wedges
Place potatoes in a large pot; cover with cold salted water. Cover pot and bring to a boil, reduce heat and simmer until potatoes are just tender, 10 to 12 minutes; drain.
Meanwhile, whisk together sour cream, mayonnaise, lemon juice, and mustard in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat; cool to room temperature. Add celery, fennel, parsley, and tarragon. Toss to coat. Top with egg wedges just before serving.