BY KATE FLOWER FOOD

Take a classic and give it a twist by starting with a traditional dressed potato salad and scattering it with your choice of delicious extras to take it to the next level when you’re entertaining this Summer. Pick and choose depending on the other dishes hitting the table.

Perfect with: Spud Light or Carisma potato varieties

Serves 6–8
Prep time 10 minutes |
Cook time 20 minutes

6 medium Spud Light potatoes 800g
2 spring onions finely sliced

Classic dressing
Makes 400mL (two portions)
1 cup quality mayonnaise
½ cup sour cream or Greek yoghurt
3 tbsp Dijon mustard
40mLs white wine vinegar
1 tsp white sugar (or to taste)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)

Mix things up a bit and add:

Crispy Bacon
½ cup of crisp bacon
¼ cup dill fronds
(if you want to get really fancy, try ½ cup chopped smoked almonds as well).

Italian Style
¼ cup chopped sundried tomato
¼ cup Italian parsley
¼ cup chopped pitted olives
½ lemon zested.
3 egg soft boiled, peeled and halved or quartered
½ cup cornichons, sliced into thin rounds

1. Place potatoes, skin on, in a large pot and cover with water. Cook for 15 mins or until fork tender.

2. Cut each potato into 6–8 even pieces. Toss with a half portion of dressing and toss to coat.

3. To make the dressing whisk all ingredients in a large bowl until combined. Taste and season.

4. Serve on a platter sprinkled with your choice of additional ingredients.