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Potato salad, 3 ways

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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.

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.

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