Potato And Egg Salad

• 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

1. 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.
2. 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.

potatoes, sweet potatoes, sour cream, mayonnaise, pickles, dill, wholegrain mustard, lemon juice, eggs, almonds

Taken from recipes-plus.com/api/v2.0/recipes/23089 (may not work)