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Hot potato salad with dill-pickled onions
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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:
This recipe was first published in May 2015.
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