Three ways with potato salad

Potato salad, three ways (clockwise from left): Colourful cos and purple congo; classic Australian; Mediterranean, heavy ...
Potato salad, three ways (clockwise from left): Colourful cos and purple congo; classic Australian; Mediterranean, heavy on the artichoke. Photo: William Meppem

Alice Zaslavsky shares a trio of potato salads that are sure to please every single person at your Christmas feast.

Colourful

Place 800g cooked new and purple potatoes (chopped into bite-sized pieces) in a large bowl. Add the leaves of 1 small cos lettuce, a handful of chopped chives and dill and 1 sliced avocado. Dress with 100g sour cream, season with salt and pepper.

Mediterranean-style

Lightly fry 3 tablespoons drained capers in olive oil until crisp. Stack a handful of mint leaves on a chopping board, roll them up and finely slice. Halve or quarter 100g drained jarred artichokes. Toss everything in a large bowl with 800g cooked new potatoes, the zest of 1 lemon and 100g crumbled feta. Combine ¼ cup (60ml) olive oil, 2 tablespoons lemon juice, a splash of feta brine (if you have it) and 1 crushed garlic clove, season with salt and pepper and use to dress the salad.

Tip: Use a plant-based feta if catering to dairy-free or vegan guests.

Classic

Dice 3 bacon rashers and fry in a dry pan until crisp. Place in a large bowl with 800g cooked new potatoes (or boiled waxy potatoes, chopped into bite-sized pieces). Add ¼ cup (30g) black olives, ½ cup (60g) sliced cornichons, 2 finely chopped spring onions and a handful of chopped chives. Combine ⅓ cup (80g) mayonnaise, 1 tablespoon olive oil and 1 tablespoon dijon mustard, season with salt and pepper, drizzle over the salad and gently toss together.

Tip: Keep the bacon to the side if you have vegetarian guests.

These recipes were originally published in Zaslavsky's cookbook In Praise of Veg, and feature in Good Food Christmas, screening on Channel 9 at 5.30pm on Saturday, December 4, or catch up on 9Now.