Red & white potato salad with pickled onions
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Serves 6 - 8
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- 1 ¼kg red Roseval new potatoes
- 1 large red onionhalved and cut into thin half-moons
- 100ml white wine vinegar
- 150ml soured cream
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 celerystalks, finely diced
- 1 gherkinfrom a jar, finely chopped
- 2 tbsp dillchopped
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.
