A beautiful way to celebrate any occasion, this potato salad with pickled red and white onions has the right balance of creamy potatoes with the zing from pickled onions.
Ingredients
1kg baby potatoes, halved
2 sticks celery, chopped
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
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
Potato salad will keep 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
