11 January 2011

Egg and Potato Salad

This potato salad makes a lovely side to a bbq steak, rissole or piece of chicken, but it's hearty enough to be a meal on it's own with wholegrain bread too. It also carries well in a lunchbox with a freezer brick, making it great to take to work or send to school.

500g potatoes
500g sweet potato
3 hard boiled eggs
1/2 cup low fat mayonnaise
2 tbsp low fat sour cream
1 tbsp cider vinegar
1 medium onion, finely diced

Wash potatoes. Peel sweet potato. Cook potato and sweet potato in microwave for 13 - 15 minutes until fork tender. Cool and then cut into chunks. Combine mayonnaise, sour cream and cider vinegar. Mix together until thick and creamy. Gently toss diced onion through potato, stir through mayonnaise mixture. Shell eggs and cut into quarters. Very carefully, so the eggs don't break up, stir them through. Chill until ready to serve.

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