Red & white potato salad with pickled onions
- Preparation and cooking time
- plus 1 hr chilling
- Serves 6 - 8
Potato salad is a creamy barbecue classic - leave the skin on the potatoes and add chopped pickles and celery for texture and crunch
- 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.