Name: 3 dressings for potato salad
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 750 g baby potatoes in the skin; salt and freshly ground back pepper; 15 ml olive oil; 30 ml lemon juice; 125 ml sour cream; 30 ml milk; 60 ml dill coarsely chopped; 125 ml mayonnaise; 125 ml Double cream plain yoghurt; 2.5 ml smooth apricot jam; 5 ml curry powder; 45 ml coriander chopped; 45 ml olive oil; 1 fresh lemon juice and rind; 30 ml fresh chives chopped; 30 ml parmesan finely grated

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Ingredients (16)

POTATO SALAD

750 g	baby potatoes — in the skin
	salt and freshly ground back pepper
15 ml	olive oil

SOUR CREAM AND DILL DRESSING

30 ml	lemon juice
125 ml	sour cream
30 ml	milk
60 ml	dill — coarsely chopped

CURRIED YOGHURT DRESSING

125 ml	mayonnaise
125 ml	Double cream plain yoghurt
2.5 ml	smooth apricot jam
5 ml	curry powder
45 ml	coriander — chopped

PARMESAN AND LEMON DRESSING

45 ml	olive oil
1	fresh lemon — juice and rind
30 ml	fresh chives — chopped
30 ml	parmesan — finely grated

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Method:

To make the potatoes, place them in a small saucepan with a pinch of salt and a few centimetres of water.

Bring to a boil over medium heat, then reduce the heat and simmer with a lid on for 15-20 minutes or until tender.

Drain potatoes and place in a large mixing bowl.

Pour over the oil and toss the potatoes until they are coated with the oil. Allow to cool and cut in half.

Choose a dressing that pairs well with the rest of your meal. Mix all the ingredients together and season to taste.

Toss the potatoes in the dressing and serve cold or at room temperature.

Tips:

– Add one 170g tin tuna, drained, or 100g peppered mackerel and avocado slices to the sour cream dressing. This will make a light, tasty meal.

– Add cooked chicken or bacon to the curried yoghurt dressing to turn it into a light meal. The parmesan dressing is also delicious with rocket leaves, marinated sun-dried tomatoes, olives, feta, fresh oreganum and rosemary.

– Use a skewer or sharp knife to pierce a small hole into the potatoes to see if they are cooked. A big hole will cause too much water to be absorbed by the potato and it may burst open.

– Don’t leave cooked potatoes in the water; drain immediately.

– Mix potato salad with the back of a wooden spoon or your hands to prevent the potatoes from breaking up too much.

Republished with permission of Heleen Meyer from the book Make Five. Photography by Neville Lockhart.