PERFECT PICKLES 'N' POTATO SALAD
A perfect barbecue or picnic side.
Serves 6
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1kg charlotte potatoes, halved
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4 tbsp mayonnaise
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2 tbsp sour cream
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2 tsp white wine vinegar
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1/2 tsp freshly ground black pepper
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2 tbsp fresh parsley, finely chopped
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1 tsp Dijon mustard
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4 spring onions, finely sliced
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4 Mrs Elswood Sweet & Sour Pickled Cucumbers, sliced
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6 radishes, finely sliced
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3 hard-boiled eggs, halved
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Salt and pepper to season
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Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.
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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.
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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.
