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    Hot potato salad with dill-pickled onions

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    Hot potato salad with dill-pickled onions

    • Vegetarian
    • 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


    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.

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