Potato salad is a creamy barbecue classic – leave the skin on the potatoes and add chopped pickles and celery for texture and crunch
Ingredients
- 1 ¼kg red Roseval new potatoes
- 1 large red onion, halved and cut into thin half-moons
- 100ml white wine vinegar
- 150ml soured cream
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 celery stalks, finely diced
- 1 gherkin from a jar, finely chopped
- 2 tbsp dill, chopped
Method
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Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
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Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
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Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.