The Creamy Potato Egg Salad is a delicious healthy twist to the classic creamy potato salad but without the mayonnaise. The creaminess in the salad is from homemade sour cream that is made from yogurt and flavored with herbs to add to the punch. The Potato and Egg salad makes a great dish when you have a barbecue party. You can serve the Creamy Potato Egg Salad chilled for the summers or pack it into your lunch box along with a soup and bread. Potatoes (Aloo), Whole Eggs, Onion, Dill leaves, Gherkins, Sour cream, Black pepper powder, Red Chilli flakes, Salt, Lemon juice 6 Potatoes (Aloo) , boiled and peeled 6 Whole Eggs , boiled 1 Onion , finely chopped 1/2 cup Dill leaves , finely chopped 5 Gherkins , pickled, chopped 1 1/2 cup Sour cream 1 teaspoon Black pepper powder 1/2 teaspoon Red Chilli flakes Salt , to taste Lemon juice , from 1/2 lemon 15 30 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. Once cooked, cool the potatoes completely, peel the skin of the potatoes and cut into cubes. Keep this aside or refrigerate for a chilled salad.Boil eggs until well done. This takes about 10 to 12 minutes on high heat. Once boiled, peel the shell and cut the egg lengthwise into quarters. Finely chop all the other ingredients, keep aside.The next step is to make the sour cream using hung yogurt. Hang the yogurt in a fine mesh cloth sieve for a few hours until all the whey has drained out. Whisk the yogurt along with a little salt and a dash of lemon and the sour cream with yogurt is ready. Keep this refrigerated until ready to use.Finally when you are ready to make the salad, add all the ingredients into a Large Mixing Bowl and stir well to combine. 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.