Red & white potato salad with pickled onions

Potato salad is a creamy barbecue classic – leave the skin on the potatoes and add chopped pickles and celery for texture and crunch

  • Prep:20 mins
    Cook:15 mins
    plus 1 hr chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 222
  • fat 9g
  • saturates 3g
  • carbs 30g
  • sugars 7g
  • fibre 4g
  • protein 4g
  • salt 0.9g


  • 1¼kg red Roseval new potatoes
  • 1 large red onion, halved and cut into thin half-moons
  • 100ml white wine vinegar
  • 150ml soured cream
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 celery stalks, finely diced
  • 1 gherkin from a jar, finely chopped
  • 2 tbsp dill, chopped


  1. Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.

  2. Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.

  3. Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.

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