Name: Red & white potato salad with pickled onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 ¼kg red Roseval new potatoes; 1 large red onion halved and cut into thin half-moons; 100ml white wine vinegar; 150ml soured cream; 3 tbsp mayonnaise; 1 tbsp Dijon mustard; 2 celery stalks, finely diced; 1 gherkin from a jar, finely chopped; 2 tbsp dill chopped

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Red & white potato salad with pickled onions

Red & white potato salad with pickled onions

Jennifer Joyce

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 15 mins

plus 1 hr chilling

A star rating of 3.5 out of 5.4 ratingsRate

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Potato salad is a creamy barbecue classic - leave the skin on the potatoes and add chopped pickles and celery for texture and crunch

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ¼kg red Roseval new potatoes
1 large red onion

halved and cut into thin half-moons
100ml white wine vinegar
150ml soured cream
3 tbsp mayonnaise
1 tbsp Dijon mustard
2 celery

stalks, finely diced
1 gherkin

from a jar, finely chopped
2 tbsp dill

chopped

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Nutrition: per serving (8)

kcal222
fat9g
saturates3g
carbs30g
sugars7g
fibre4g
protein4g
salt0.9g

Method

step 1

Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
step 2

Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
step 3

Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.

Recipe from Good Food magazine, July 2015

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A star rating of 3.5 out of 5.4 ratings

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