Potato salad with pickles
potato salad

Serves: 4       Prep: 25 min

A perfect barbecue or picnic side.  


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


1.    Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.

2.    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.

3.    Place the cooled potatoes in a large bowl with the spring onions, sliced pickled cucumbers and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.


  • Recipe courtesy of Mrs Elswood, the UK’s number one pickled cucumber brand and one of the official sponsors of National Picnic Week 2017 (16th - 25th June). For more information about Mrs Elswood, visit https://www.MrsElswoodUK.com/.