Pickles ’n’ potato salad recipe

18 September 2017 by
First published: 1 October 2017

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


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


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.

Did you enjoy this recipe? Please rate it
recipe image
Perfect pickles ’n’ potato salad 
Published On
Prep time
Cooking time
Total Time