Four yummy potato salad recipes!

POTATO salad is one of Australia's favourite side dishes and the number one accompaniment for any summer meal.

warm roast potato salad taste dec 17

POTATO salad is one of Australia's favourite side dishes and the number one accompaniment for any summer meal.

It goes beautifully with all proteins because it's so easily adaptable. Find a recipe with dill to go with salmon or prawns, look for a German-style with egg and bacon to serve with glazed ham or go for a sour cream-based dressing for turkey.

Kim Coverdale, Food Editor, Super Food Ideas

-- MEXICAN POTATO AND SALSA SALAD

- Serves 8

- Preparation time: 15 minutes

- Cooking time: 40 minutes

- Skills needed: Basic

-- 

1kg golden delight potatoes, scrubbed, cut into wedges

Olive oil cooking spray

1 large avocado, diced

1 large tomato, finely diced

1/2 small red onion, finely diced

1/4 cup roughly chopped fresh coriander leaves

2 tbsp extra-virgin olive oil

2 tbsp lime juice

1 small red chilli, deseeded, finely chopped

-- 

Preheat oven to 220C. Line a large baking tray with baking paper. Place potato in a large oven bag. Add 2 tablespoons cold water. Twist bag to secure. Microwave on high (100 per cent) for 5 minutes or until potato is just tender. Remove from bag. Drain.

Place potato on prepared tray. Spray with oil. Roast for 30-35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado.

Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.

Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve. 

Recipe: Dixie Elliott

-- CLASSIC POTATO SALAD

- Serves 6

- Preparation time: 15 minutes

- Cooking time: 15 minutes

- Skills needed: Basic

-- 

600g nicola potatoes, unpeeled

2 middle bacon rashers, rind removed, chopped

1 medium brown onion, finely chopped

2 hard-boiled eggs, chopped (see tip)

1/2 cup whole-egg mayonnaise

1 tbsp cider vinegar

2 gherkins, finely chopped

3 green onions, thinly sliced

--

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool.

Peel and chop potatoes in bite-size wedges.

Meanwhile, heat a large non-stick frypan over high heat. Add bacon and brown onion. Cook for 2-3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl.

Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve.

Tip: To hard-boil eggs, place eggs in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for

7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling. 

Recipe: Liz Macri

- CARAMELISED ONION POTATO SALAD

- Serves 6

- Preparation time: 15 minutes

- Cooking time: 22 minutes

- Skills needed: Basic

-- 

2 tbsp olive oil

600g red onions, halved, thinly sliced

1 1/2 tbsp white balsamic vinegar

1 tbsp brown sugar

1kg chat potatoes, halved

1/2 cup thinly sliced char-grilled red capsicum

1/2 cup Praise whole-egg mayonnaise

2 tbsp finely chopped fresh dill

1 tbsp lemon juice

1 tbsp drained baby capers, rinsed, drained, chopped 

Heat oil in a saucepan over medium heat. Cook onion, stirring, for 15-20 minutes or until golden. Add vinegar and sugar. Cook, stirring occasionally, for 2 minutes or until onion is golden and soft. Set aside.

Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10-12 minutes or until just tender. Drain. Set aside to cool completely.

Place onion mixture, potato and capsicum in a large bowl. Combine mayonnaise, dill, lemon juice and capers in a bowl. Season with salt and pepper. Add to potato mixture. Toss to combine. Serve. 

Recipe: Kirrily La Rosa

- WARM ROAST POTATO SALAD

- Serves 8

- Preparation time: 15 minutes

- Cooking time: 1 hour

- Skills needed: Basic

-- 

1.5kg small chat potatoes, halved

5 slices prosciutto, chopped

2 tbsp olive oil

1/4 cup sour cream

1/4 cup whole-egg mayonnaise

1 tbsp lemon juice

1 tbsp drained capers, chopped

1 tbsp chopped fresh flat-leaf parsley leaves

1 tbsp chopped fresh basil leaves

-- 

Preheat barbecue on high with the hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain.

Place in a large bowl. Add prosciutto and oil. Season with fresh pepper and toss to coat. Place potato mixture in a large disposable foil baking tray. Reduce heat to medium.

Cook, with hood down, for 40-45 minutes or until golden and tender.

Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.

Recipe: Claire Brookman