Mixed Potato Salad
Recipe: #15781
November 10, 2014
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, Sweet Potato/Yam, Picnic, Potluck, Steam, Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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
Nutritional
- 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 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.