Mixed Potato Salad Recipe

Step by Step Method

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

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!