Light Potato Salad

Serves 4

• 16 baby potatoes
• Handful dill, finely chopped
• 1 tbsp finely chopped chives
• 2 tbsp Sour cream
• 2 tbsp Egg Mayonnaise
• Lime, juiced
• Salt and pepper

1. Boil potatoes until just tender. Drain.
2. Add mayonnaise, lime, sour cream and salt and pepper while still warm.
3. Refridgerate until cold and add herbs.