A Perfect barbecue or picnic side

Serves 6 

Vegetarian

  • 1kg charlotte potatoes, halved 

  • 4 tbsp mayonnaise

  • 2 tbsp sour cream

  • 2 tsp white wine vinegar

  • 1/2 tsp freshly ground black pepper

  • 2 tbsp fresh parsley, finely chopped

  • 1 tsp Dijon mustard

  • 4 spring onions, finely sliced 

  • 4 Mrs Elswood Sweet & 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 sliced dill spears and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.

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Perfect pickles 'n' potato salad

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Made with