Pickled red onion potato salad
- July 2014
- Serves 8 as a side
- Hands-on time 30 min, plus cooling
This pickled red onion and potato salad is excellent at cutting through the smoky flavours of barbecued meats.
This delicious potato salad would be a great addition to a street party spread.
- Vegetarian recipes
- 25.6g fat (4.1g saturated)
- 8.7g protein
- 34.8g carbs (4.5g sugars)
- 3.8g fibre
- 0.7g salt
- 1.5kg potatoes (rooster are good), peeled and chopped into chunks
- 1 large red onion, sliced
- 5 tbsp red wine vinegar
- 1 tbsp caster sugar
- 2 good pinches sea salt
- 200ml mayonnaise
- 2 tbsp Dijon mustard (see tip)
- 2 gherkins, finely chopped
- 2 celery sticks, finely chopped
- Small bunch fresh chives, snipped
- 4 free-range eggs, boiled for 8 minutes, chopped into chunks
- Steam the potatoes for 12-15 minutes until tender. Meanwhile, put the onion in a large bowl and add the vinegar, sugar and sea salt. Drain the potatoes and leave to dry for 5 minutes in the hot pan. Toss in the bowl with the onion and vinegar while still warm, so they absorb the flavours. Taste, add more salt if needed, then leave to cool slightly.
- Mix the mayo with the mustard (see tip), then add to the vinegary potatoes with the rest of the ingredients. Mix gently, being careful not to break up the potatoes. Taste and adjust the seasoning, then serve warm. (To serve cold, let the potatoes cool completely before tossing with the other ingredients.)
Use less Dijon if your mayo is already mustardy.
Follow step 1 up to 4 hours in advance, then chill the vinegary potatoes. Boil and chill the eggs. When ready to eat, toss with the remaining ingredients and serve cold.
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