#1. CREAMY POTATO SALAD WITH HERBS
This potato salad is sumptuous in its simplicity but if you’re feeling decadent, you can add fried onions, fried mushrooms and crispy bacon.
Cook 700g potatoes until just tender, drain and allow to cool until manageable. Meanwhile, mix 125ml sour cream or Greek yoghurt, 125ml French mayonnaise, about 15ml lemon juice and 3ml lemon zest, 2.5ml finely grated garlic, a pinch of dried mixed herbs, a pinch of mild curry powder, a pinch of sugar, and salt and ground black pepper to taste. Peel the potatoes and break each one into bite-sized pieces with your fingers. Stir in the dressing, transfer to a serving platter and sprinkle a handful of soft herbs such as basil, dill, watercress and micro herbs on top.
#2. MORNÉ’S POTATO SALAD WITH CONDENSED MILK
I never thought I’d like a hint of sweetness in my potato salad until I tasted my brother-in-law Morné Marais’ version. This salad is perfect with a braai.
Start by mixing 200ml mayonnaise (Morné uses Nola), about 30ml condensed milk (or to taste), 5ml mustard powder and 45ml milk; season with salt and white pepper. Boil 700g unpeeled potatoes. Drain the potatoes as soon as they are soft then peel and cut them into quarters. Mix the hot potatoes with the dressing and allow to cool slightly. Grate 2 hard-boiled eggs on top and garnish with a generous sprinkle of paprika and snipped chives. Preferably serve at room temperature (not ice cold).
#3. HOT POTATO SALAD WITH BACON VINAIGRETTE
This flavourful salad doesn’t have mayonnaise in it and is best served lukewarm. The spinach is optional, but I love the extra texture–and it soothes my conscience when it comes to all the indulgent bacon fat!
Halve 500g unpeeled baby potatoes and cook in salted water until soft. Heat 30ml olive oil and fry 150g chopped bacon in it until crispy. Stir in 1 small chopped red onion and fry gently until fragrant. Stir about 45ml apple cider vinegar, 5ml wholegrain mustard and a pinch of sugar into the pan and mix through. Drain the hot potatoes and add to the bacon mixture. Mix through, remove from the heat and sprinkle with about 30ml chopped parsley and about 6 torn spinach leaves. Allow to cool slightly and season to taste with salt and pepper.