Mixed Potato Salad

Prep Time
Cook Time
Ready In

"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+"

Original recipe yields 5 servings


  • Serving Size: 1 (330.6 g)
  • Calories 299.5
  • Total Fat - 9.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 119.9 mg
  • Sodium - 376.9 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 7 g
  • Sugars - 2.5 g
  • Protein - 12.4 g
  • Calcium - 141 mg
  • Iron - 6 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 0.2 mg

Step 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).

Step 2

Remove from heat, drain and transfer to a large bowl to cool.

Step 3

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

Step 4

Combine potato, kumara, sour cream mixture and egg in a large bowl.

Step 5

Serve sprinkled with almonds.

Tips & Variations

No special items needed.



I made this exactly as written, except for having to use pine nuts instead of almonds, which I did buy especially for this recipe but DH ate them ALL (long story, in which I was not happy) . I served this not long after making it, so it was cold, but not completely cold. This was different to the normal potato salad I serve and seeing potato salad is DS's favorite I was eager to see what his reaction might be. AND yes ~ he really liked it and so did DH although DH (Mr I Didn't Know) would have preferred almonds instead of pine nuts....( and yes he actually went there ... and said those words). I myself was not convinced, I liked the flavors, but there was something missing ~ which I found out this morning when I tried it again. After being left in the fridge over night, this tasted fabulous! The flavors had blended so well and this salad was so good after it had been in the fridge. This was so easy to make, and I will be making this again for sure, except I will make it before hand and let it sit for a few hours in the fridge. I might even use almonds next time!

review by:
(2 Apr 2018)


I made a double batch of this using baby red and white potatoes, I used sweet pickle relish instead of the gherkins and did not use the almonds. I served it at a pot-luck dinner and it was gone in no time. Thx for sharing your recipe here.

review by:
(4 Aug 2015)