Name: Mixed potato salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram pink-skinned potatoes, peeled, cut into cm pieces; 500 gram kumara, peeled, cut into cm pieces; 1/4 cup sour cream; 1/3 cup egg mayonnaise; 1/4 cup finely chopped gherkins; 2 tablespoon chopped dill; 1 tablespoon wholegrain mustard; 1 tablespoon lemon juice; 2 hard-boiled eggs, peeled, coarsely chopped; 1/4 cup flaked almonds, lightly toasted

Ingredients

500 gram pink-skinned potatoes, peeled, cut into cm pieces

500 gram kumara, peeled, cut into cm pieces

1/4 cup sour cream

1/3 cup egg mayonnaise

1/4 cup finely chopped gherkins

2 tablespoon chopped dill

1 tablespoon wholegrain mustard

1 tablespoon lemon juice

2 hard-boiled eggs, peeled, coarsely chopped

1/4 cup flaked almonds, lightly toasted

Method

1.Place potato and kumara, in a single layer, in a large steaming basket over a pan of simmering water (don’t let base of steamer touch the water). Cover with a lid or foil; steam 12-15 minutes or until tender. Remove from heat. Drain; transfer to a large bowl. Cool.

2.Meanwhile, whisk sour cream, mayonnaise, gherkins, dill, mustard and juice in a small bowl.

3.Combine potato, kumara, sour cream mixture and egg in a large bowl. Serve sprinkled with almonds.

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Ingredients

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