Save to your scrapbook
Hot potato salad with dill-pickled onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 8 as a side
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.
Typical values per serving:
Energy |
1,023kJ 244kcals |
---|---|
Fat | 10g |
Saturated Fat | 2.6g |
Carbohydrate | 34.1g |
Sugars | 5.6g |
Protein | 4.3g |
Salt | 0.2g |
Fibre | 2.6g |
This recipe was first published in May 2015.
Average user rating