Pickles ’n’ potato salad recipe
Mrs Elswood’s perfect pickles ’n’ potato salad recipe is perfect barbecue or picnic side – a serious crowd pleaser! Works brilliantly with meaty mains, but also works well for a weekday fish dish. Plus it’s super simple to whip up when you’re in a rush.
Serves 6 as a side
Ingredients
1kg Charlotte potatoes, halved
4tbsp mayonnaise
2tbsp sour cream
2tsp white wine vinegar
1/2tsp freshly ground black pepper
2tbsp fresh parsley, finely chopped
1tsp Dijon mustard
4 spring onions, finely sliced
4 Mrs Elswood Sweet and Sour Pickled Cucumbers, sliced
6 radishes, finely sliced
3 hard-boiled eggs, halved
Salt and pepper to season
Method
Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.
To make the dressing, whisk together the mayonnaise, sour cream, white wine vinegar, black pepper, parsley and Dijon mustard in a small bowl. Season well and set aside.
Place the cooled potatoes in a large bowl with the spring onions, sliced pickled cucumbers and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.
You might also like our spring onion and feta frittata or our BBQ sweet potato with spicy chutney.
