Why Make This Recipe
Pickled Onion Potato Salad is a delightful twist on a classic dish. The zesty flavor of pickled onions adds a unique touch that brightens up the creamy richness of the potato salad. It’s perfect for picnics, barbecues, or as a side dish for any meal.
This recipe is easy to prepare, using common ingredients that you might already have on hand. It combines the freshness of baby potatoes, crisp celery, and aromatic herbs, making it not just tasty but also appealing to the eye.
Equipment Needed for Pickled Onion Potato Salad
To make Pickled Onion Potato Salad, you will need a few basic kitchen tools. A large saucepan is essential for boiling the potatoes. You will also need a colander for draining them afterward.
A mixing bowl is important to combine all the ingredients smoothly. Additionally, having a sharp knife and a cutting board will help you chop the celery and dill efficiently. Lastly, measuring cups and spoons will ensure you use the right amounts of each ingredient.
What You Need to Make Pickled Onion Potato Salad
- 1 kg baby potatoes, halved
- 2 sticks celery, chopped
- 1/3 cup (80ml) sour cream
- 1/4 cup (60ml) mayonnaise
- 150g jar Rosella White Cocktail Onions, drained
- 1 tablespoon brine reserved
- 1-2 tablespoons lemon juice
- 1/4 cup chopped fresh dill, plus extra for garnish
- Salt and pepper
- 1/4 cup Rosella Red Cocktail Onions, halved
How to Cook Pickled Onion Potato Salad Step by Step
Start by placing the halved baby potatoes into a large saucepan filled with salted cold water. The salt will enhance the flavor of the potatoes. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
After the potatoes are cooked, carefully drain them in a colander and rinse under cold water to stop the cooking process. Setting them aside to cool in the refrigerator ensures they reach the right temperature. Meanwhile, chop the celery into small pieces and transfer it to a large mixing bowl when the potatoes are nice and cool.
Next, in a separate bowl, combine the sour cream, mayonnaise, drained white cocktail onions, reserved brine, and lemon juice. Mix these ingredients well to create a creamy dressing. Once mixed, pour this dressing over the cooled potatoes and celery. Gently stir the mixture, making sure the potatoes are evenly coated in the dressing.
Add half of the chopped dill to the mixture and incorporate it well. Season your salad with salt and pepper according to your taste. A good mix will bring all the flavors together. When you are happy with the seasoning, it’s time to prepare for serving.
To finish off your salad, sprinkle the halved red cocktail onions on top. They not only add a lovely color but also a burst of flavor. Garnish with the remaining dill for an extra touch of freshness.
How to Make Pickled Onion Potato Salad
Making Pickled Onion Potato Salad is simple and quick. It begins with boiling the baby potatoes until they are tender. While they cool, you can mix up the dressing using sour cream, mayonnaise, lemon juice, and the pickled onions. This dressing infuses a delightful tang into the potatoes.
Adding the chopped celery gives the salad a lovely crunch. Once everything is blended together, all you need to do is garnish and serve. The balance of textures and flavors makes this dish a standout.
How to Serve Pickled Onion Potato Salad
Pickled Onion Potato Salad is best served chilled or at room temperature. When you’re ready to serve, you can transfer it to a beautiful serving bowl, adorned with the freshly chopped dill and red cocktail onions on top.
This salad looks appealing and fresh, making it a great addition to any meal. You can also serve it in individual bowls for a more elegant presentation, perfect for gatherings or parties.
What to Serve with Pickled Onion Potato Salad
This potato salad pairs wonderfully with grilled meats, such as chicken, steak, or fish. It complements smoky flavors well, making it an ideal choice for barbecues.
You could also serve it alongside burgers or hot dogs for a classic American cookout experience. If you’re looking for a light meal, it goes perfectly with fresh garden salads or as a side for a hearty sandwich.
How to Store Pickled Onion Potato Salad
To keep your Pickled Onion Potato Salad fresh, store it in an airtight container in the refrigerator. It will last for about 3 to 5 days, making it convenient for meal prep.
If you notice the flavors start to fade after a few days, adding a little more lemon juice or fresh dill when serving can help revive the taste. Avoid leaving it out at room temperature for long periods to ensure food safety.
Tips to Make Pickled Onion Potato Salad
To enhance the flavor, try to use fresh ingredients whenever possible. Fresh dill and new baby potatoes will create a salad that tastes vibrant and light.
If you prefer a tangier salad, feeling free to add more lemon juice or even a splash of vinegar can brighten it up. For a creamier texture, increase the amount of sour cream or mayonnaise to your liking.
Also, remember to season generously with salt and pepper. Taste as you go to ensure the flavors are just right for your palette.
Variation
If you want to switch things up, consider adding diced cucumbers for an extra crunch or some cherry tomatoes for a pop of color. You can also substitute the white cocktail onions with their red counterparts entirely for a bolder flavor.
For a smoky twist, add some bacon bits to the salad. This will create a nice contrast with the creamy elements.
Best Time to Make Pickled Onion Potato Salad
This recipe can be made any time throughout the year but shines particularly during warm months. It is great for summer picnics, barbecues, and family gatherings. It’s also perfect for potluck events when you need a side dish that everyone will love.
However, an unexpected surprise at winter gatherings can also make this salad a hit, bringing a cool and appealing option to the table among heartier dishes.
Common Mistakes to Avoid
One common mistake is overcooking the potatoes, which can make them mushy and unappetizing. Make sure to check the potatoes regularly while boiling. Strain them as soon as they are tender.
Additionally, avoid skimping on seasoning. Potato salads benefit greatly from salt and fresh herbs. Don’t be afraid to taste and adjust.
Lastly, remember not to serve it too warm. It’s best enjoyed chilled, so give it enough time in the refrigerator before serving.
Nutritional Notes
Pickled Onion Potato Salad is not only delicious but also provides a healthy mix of nutrients. Potatoes are a great source of carbohydrates and fiber, while the addition of celery and dill contributes vitamins and minerals.
Sour cream and mayonnaise add creaminess but consider using lighter versions or alternatives for a healthier option.
FAQs
Can I prepare this salad in advance?
Yes, you can make the salad ahead of time. It tastes even better after the flavors have melded together in the fridge for a few hours or overnight.
Is this potato salad gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
How can I customize the flavor?
Feel free to add more herbs or spices to suit your taste. Mustard, garlic, or even spices like paprika can make exciting variations.
Conclusion
Pickled Onion Potato Salad is a refreshing change from the traditional potato salad. The tangy flavor of the pickled onions paired with creamy dressing makes it a delicious side dish suitable for any occasion.
It’s easy to prepare, can be customized to your liking, and is sure to impress your family and friends. Enjoy this salad at your next gathering and watch it become one of your go-to recipes.
Pickled Onion Potato Salad
Ingredients
Method
- Place the halved baby potatoes into a large saucepan filled with salted cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer for about 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander and rinse under cold water to stop the cooking process.
- Set them aside to cool in the refrigerator.
- Chop the celery into small pieces and transfer it to a large mixing bowl.
- In a separate bowl, combine the sour cream, mayonnaise, drained white cocktail onions, reserved brine, and lemon juice.
- Mix these ingredients well to create a creamy dressing.
- Pour the dressing over the cooled potatoes and celery.
- Gently stir the mixture, making sure the potatoes are evenly coated in the dressing.
- Add half of the chopped dill to the mixture and season with salt and pepper to taste.
- Transfer the salad to a serving bowl and sprinkle the halved red cocktail onions on top.
- Garnish with the remaining dill.
- Serve chilled or at room temperature.
