Potato And Egg Salad - cooking recipe

Ingredients

1 lb red-skinned potatoes, peeled, cut into 1 inch pieces
1 lb sweet potatoes, peeled, cut into 1 inch pieces
1/4 cup sour cream
1/3 cup mayonnaise
2 oz pickles, finely chopped
2 tbsp chopped fresh dill
1 tbsp wholegrain mustard
1 tbsp lemon juice
2 None large hard-boiled eggs, peeled, coarsely chopped
1 oz sliced almonds, lightly toasted

Preparation

Arrange the potatoes and sweet potatoes in a single layer, in a steamer and set over a pan of simmering water. Cover and steam for 12-15 mins or until potatoes are tender. Remove from heat, drain and transfer to a large bowl. Cool.
Meanwhile, whisk sour cream, mayonnaise, pickles, dill, mustard and lemon juice in a small bowl. Add to potatoes, along with the egg and stir gently to combine. Sprinkle with almonds to serve.