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Red & white potato salad with pickled onions

Red & white potato salad with pickled onions

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr chilling
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving (8)


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, July 2015

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A star rating of 4 out of 5.3 ratings

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