Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
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
- 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
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