Hot potato salad with dill-pickled onions

  • Vegetarian


1.5kg baby new potatoes
2 red onions, halved and finely sliced
Juice of 1 lemon
20g pack dill, leaves only, finely chopped
Large pinch caster sugar
4 tbsp soured cream
2 tsp Dijon mustard
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
5 salad onions, finely sliced


1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes until just tender. In a small bowl, pour boiling water over the red onions, stand for 2 minutes, then drain. Mix with the lemon juice, half the dill, sugar and seasoning, and set aside.

2. In a separate bowl, mix the soured cream with the remaining dill, mustard, olive oil and vinegar, and season.

3. Drain the potatoes and tip into a bowl. Toss with the dressing while hot. Mix in the salad onions and serve with the pickled red onions over the top.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes to 20 minutes
  • Total time: 30 minutes to 35 minutes 35 minutes

Serves: 8 as a side

Nutritional Info

Typical values per serving:

Energy 1,023kJ
Fat 10g
Saturated Fat 2.6g
Carbohydrate 34.1g
Sugars 5.6g
Protein 4.3g
Salt 0.2g
Fibre 2.6g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu May 21 12:38:00 BST 2015.