Creamy Potato Egg Salad Recipe with Herbs

Step 1: To begin making the Creamy Potato Egg Salad With Herbs, we will first boil the potatoes either in a Pressure Cooker or in a sauce pan until cooked through and yet firm

Step 2: Once cooked, cool the potatoes completely, peel the skin of the potatoes and cut into cubes

Step 3: Keep this aside or refrigerate for a chilled salad

Step 4: Boil eggs until well done

Step 5: This takes about 10 to 12 minutes on high heat

Step 6: Once boiled, peel the shell and cut the egg lengthwise into quarters

Step 7: Finely chop all the other ingredients, keep aside

Step 8: The next step is to make the sour cream using hung yogurt

Step 9: Hang the yogurt in a fine mesh cloth sieve for a few hours until all the whey has drained out

Step 10: Whisk the yogurt along with a little salt and a dash of lemon and the sour cream with yogurt is ready

Step 11: Keep this refrigerated until ready to use

Step 12: Finally when you are ready to make the salad, add all the ingredients into a Large Mixing Bowl and stir well to combine

Step 13: Check the salt and herbs and adjust to suit your taste and serveServe the Creamy Potato Egg Salad along with Vegetable Clear Soup With Lemon Grass and Garlic Bread with Herb Butter for a weeknight dinner