Pickles add tang to this sweet and spicy potato salad.
- Toss onion and 1 teaspoon salt together. Stand for 20 minutes then rinse and drain well. Combine onion with 1 tablespoon vinegar.
- Place potatoes in a saucepan and cover with cold water. Cook, uncovered, over medium heat for 12 minutes or until tender. Drain. Cool slightly then cut into 1.5cm-thick slices. Combine with onion.
- Cook bacon in a non-stick frying pan over medium heat, stirring, for 10 minutes or until golden. Drain on paper towels.
- Whisk together remaining vinegar, oil, honey, mustard and 2 tablespoons warm water, then season to taste with salt and pepper. Pour over potatoes and onion. Add bacon, dill and cornichons. Toss to combine. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set