Detailed step-by-step description of how to cook the dish "Potato & egg salad with sour cream". Try it by all means
- Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook, uncovered, for 25 minutes or until tender. Drain and set aside for 15 minutes to cool. Cut potatoes in half.
- Meanwhile, place eggs in a saucepan of cold water. Bring to the boil, reduce heat to medium and cook, uncovered and stirring occasionally, for 7 minutes. Drain and cool under cold running water.
- Combine sour cream, lemon juice and chives in a jug. Season with salt and pepper. Add to the potatoes and gently toss to combine. Peel and quarter eggs.
- Place the potato salad in a serving bowl. Top with eggs and salmon roe. Season with pepper.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set