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.
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.
While the potatoes cook, combine the remaining ingredients in a large bowl.
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.
Serve warm or cold.
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