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Pickled Onion Potato Salad

A refreshing twist on traditional potato salad featuring zesty pickled onions that brighten its creamy richness, perfect for picnics and barbecues.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg baby potatoes, halved
  • 2 sticks celery, chopped
  • 1/3 cup sour cream (80ml)
  • 1/4 cup mayonnaise (60ml)
  • 150 g 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 to taste
  • 1/4 cup Rosella Red Cocktail Onions, halved for garnish

Method
 

Preparation
  1. Place the halved baby potatoes into a large saucepan filled with salted cold water.
  2. Bring the water to a boil over medium-high heat.
  3. 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.
  4. Drain the potatoes in a colander and rinse under cold water to stop the cooking process.
  5. Set them aside to cool in the refrigerator.
  6. Chop the celery into small pieces and transfer it to a large mixing bowl.
Mixing the Dressing
  1. In a separate bowl, combine the sour cream, mayonnaise, drained white cocktail onions, reserved brine, and lemon juice.
  2. Mix these ingredients well to create a creamy dressing.
Combining Ingredients
  1. Pour the dressing over the cooled potatoes and celery.
  2. Gently stir the mixture, making sure the potatoes are evenly coated in the dressing.
  3. Add half of the chopped dill to the mixture and season with salt and pepper to taste.
Serving
  1. Transfer the salad to a serving bowl and sprinkle the halved red cocktail onions on top.
  2. Garnish with the remaining dill.
  3. Serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for about 3 to 5 days. Enhance flavor with fresh ingredients and taste as you go.