Potato salad with dill and pickled red onion
This quick pickling treatment for onion comes from chef, Tim Maddams. He does it with rosemary, but the light sugar-salt-vinegar cure really brings out the flavour of dill too. This creamy, moreish side dish is very good with salmon or trout, whether smoked or cooked and cooled. It's also delicious with a bit of salty ham.
Prep 20mins Cook 20mins Servs 4
Put the chopped onion into a bowl. Sprinkle over a good pinch each of salt and sugar and a grinding of pepper. Toss well and leave for 10 minutes to soften. If the onion releases a lot of liquid, drain it off.
Sprinkle over the cider vinegar and chopped dill, stir and then leave to stand for another 10 minutes. Fold in the potatoes and the soured cream, check the seasoning (it may well need a bit more salt) and serve.
- ½ fairly small red onion, peeled and finely chopped
- A good pinch of caster sugar
- 2 tsp cider vinegar
- 2 heaped tbsp chopped dill
- 300g cold cooked new potatoes, thickly sliced
- 4 tbsp soured cream
- Sea salt and freshly ground black pepper
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