1. Place potatoes 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.
2. 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 then cut in half.
3. 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.
1. Add 1 x 170 g tin tuna, drained, or 100 g peppered mackerel and avocado slices to the sour cream dressing. This will make a light, tasty meal.
2. Add cooked chicken or bacon to the curried yoghurt dressing to turn it into a light meal.
3. The Parmesan dressing is also delicious with rocket leaves, marinated sun-dried tomatoes, olives, feta, fresh origanum and rosemary.
4. 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.
5. Potato peels are ideal for a worm farm and compost heap.
Recipe extracted from Make Five by Heleen Meyer, published by NB Publishers.