Pickled Onion Potato Salad
Makes: 4-6 | Prep: 10 minutes | Cook: 25 minutes | Difficulty: Easy
Ingredients
- 1kg baby potatoes, halved
- 1kg baby potatoes, halved
- ⅓ cup (80ml) sour cream
- ¼ cup (60ml) mayonnaise
- 150g jar Rosella White Cocktail Onions, drained, 1 tablespoon brine reserved
- 1-2 tablespoons lemon juice
- ¼ cup chopped fresh dill, plus extra for garnish
- Salt and pepper
- ¼ cup Rosella Red Cocktail Onions, halved
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METHOD
- Place the potatoes in a large saucepan of salted cold water. Bring to the boil and cook for 20-25 minutes, or until tender. Drain and rinse with cold water. Refrigerate until cold. Transfer to a large mixing bowl with celery.
- Combine sour cream, mayonnaise, white cocktail onions, reserved brine and lemon juice and mix well. Stir through potatoes to coat evenly. Add half the dill. Season with salt and pepper and mix well.
- To serve, sprinkle over red cocktail onions and remaining dill.
TIPS & HINTS
- Potatoes are cooked when a fork slides easily through the potato.
- Store salad in a sealed container in the refrigerator for 2-3 days.
- Stir through 1 tablespoon of lemon juice into dressing. Taste and add more juice to taste.
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