Kipfler potato and pickle salad

Cooking Salads Kipfler potato and pickle salad

Pickles add tang to this sweet and spicy potato salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Toss onion and 1 teaspoon salt together. Stand for 20 minutes then rinse and drain well. Combine onion with 1 tablespoon vinegar.
  2. 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.
  3. Cook bacon in a non-stick frying pan over medium heat, stirring, for 10 minutes or until golden. Drain on paper towels.
  4. 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.

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1 Spanish onion, thinly sliced
2 tbsp white wine vinegar
1kg kipfler potatoes, scrubbed
250g rindless bacon, chopped
1/3 cup olive oil
2 tsp honey
1 tbsp Dijon mustard
1 bunch dill, coarsely chopped
1/4 cup sliced cornichons or gherkins

Adv

Autors
Preparation time
35
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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