Sour Cream Potato Salad

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Required ingredients

• 500 gm baby potatoes boiled and peeled.
• 200 ml fresh cream
• 2 tbsp. yoghurt.
• ½ cup chopped dill leaves (soya)
• 1 tbsp. mustard sauce
• Salt and pepper to taste.

Directions & How to

• Take fresh cream in a glass bowl; warm it in microwave for 1 minute. Stir in the yoghurt and keep it to set for 24 hours in a warm place.
• Take the sour cream in big bowl and whisk for 1-2 minutes.
• Add mustard sauce, dill leaves, salt and pepper and whisk once more.
• Add the baby potatoes, mix well, refrigerate for 1 hour and served chilled.