Potato egg salad

Ingredients:

Cream-1/4 cup
Potatoes-3 medium
Eggs-3
Salt-to taste
Pepper-to taste
Chilly powder-1/2 tsp
Yogurt-1 tbsp
Lemon-1/2 small
Cilantro-to garnish
Pickle-3 big
Onion-1/2 small
Amchur-1 tsp

Method:

1. Boil potatoes to soft. I usually cut them into half and pattie cook with enough water for 6 whistles. After the pressure is gone, pave then in cold water for couple of minutes. The peel comes off so quickly. Peel them and keep them aside.
2. Boil eggs, peel them and keep them aside.
3. In a big bowl, mash potatoes and eggs using a masher.
4. Add cream, salt, pepper, chilly powder, amchur, yogurt and lime juice. Mix well. Add note cream if you lie the salad more creamy.
5. Add finely chopped onions and pickles. Add more of it according to your taste.
6. Finally check for seasoning and garnish with cilantro.
7. Serve it as it is our with butter toasted bread. Enjoy!