3 dressings for potato salad

6 servings Cooking: 20 mins By Ilse Kleinsmidt
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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.

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