 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
I love the idea of using the 2 different potatoes in the this salad and I am hoping to make it while we are on holidays, from Recipes+ Ingredients:
500 g potatoes (pink skinned peeled cut into 2cm pieces) |
500 g sweet potatoes (kumara peeled and cut into 2cm pieces) |
1/4 cup sour cream |
1/3 cup mayonnaise (egg mayonnaise) |
1/4 cup gherkin (finely chopped) |
2 tablespoons dill (chopped) |
1 tablespoon coarse grain mustard |
1 tablespoon lemon juice |
2 eggs (hard boiled peeled and coarsely chopped) |
1/4 cup sliced almonds (lightly toasted) |
Directions:
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 and steam vegetables for 12 to 15 minutes or until tender. (I would use my electric 3 tier steamer but if you can't steam I don't see why you can't boil in water till just tender and drain well).
2. Remove from heat, drain and transfer to a large bowl to cool.
3. Meanwhile whisk sour cream, mayonnaise, gherkins, dill, mustard and juice in a small bowl.
4. Combine potato, kumara, sour cream mixture and egg in a large bowl.
5. Serve sprinkled with almonds.
|
|