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Scandi potato salad with radish and quick-pickled red onion recipe

Scandi potato salad with radish and quick-pickled red onion recipe

10 ratings

A creamy and light potato salad that's dressed with a delicious Scandinavian spin. Loaded with sour cream and fresh herbs, this tasty barbecue side salad or light lunch is the ideal dish for enjoying al fresco. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 304 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 red onion, finely sliced
  • 1 tbsp red wine vinegar
  • 500g (1Ib) new potatoes, halved if large
  • 50g (2oz) radishes, sliced
  • 50g (2oz) soured cream
  • 100g (3 1/2oz) light mayonnaise
  • small bunch fresh dill, roughly chopped
  • small bunch fresh parsley, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    5g 23%
  • Sugars

    4g 4%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 25.1g Protein 3.1g Fibre 2.9g


  1. In a small bowl, mix the red onion and red wine vinegar and set aside for 20 minutes. Boil the new potatoes for 15-20 minutes or until soft then drain and allow to steam dry for 5 minutes.
  2. While the potatoes cook, combine the remaining ingredients in a large bowl.
  3. When the potatoes are slightly dried, stir them through the soured cream mixture and season to taste. Drain the pickled onions of any excess vinegar and then stir through the potato salad.
  4. Serve warm or cold.

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