Potato Salad Done 4 Ways

• 1kg potatoes, peeled and cubed

For the Classic Potato Salad:

• 250ml (1 cup) mayonnaise
• 125ml (1/2 cup) plain double thick yoghurt
• 60ml (1/4 cup) wholegrain mustard
• 1 small garlic clove, minced
• Zest and juice of 1 lemon
• 4 eggs, boiled to taste
• Parsley, to garnish
• Salt and pepper, to taste

For the Jalapeño and Bacon Potato Salad:

• 250ml (1 cup) cream cheese
• 125ml (1/2 cup) plain double thick yoghurt
• 1 small clove garlic, minced
• Zest and juice of 1 lime
• 60ml (1/4 cup) jalapeños, chopped
• 250g diced bacon, pan fried
• 2 spring onions, thinly sliced
• Salt and pepper, to taste

For the Cheesy Pesto Potato Salad:

• 250ml (1 cup) plain double thick yoghurt
• 250g ricotta cheese
• 1 small clove garlic, minced
• Zest and juice of 1 lemon
• 125ml (1/2 cup) Food Lover’s Basil Pesto
• 125ml (1/2 cup) cheddar cheese, cubed
• 125ml (1/2 cup) mozzarella cheese, cubed
• 60ml (1/4 cup) cherry peppers, chopped
• Salt and pepper, to taste

For the Avocado, Lime and Coriander Potato Salad:

• 125ml (1/2 cup) mayonnaise
• 2 small ripe and ready avocados, peeled and pitted
• 1 small clove garlic, minced
• Zest and juice of 2 limes
• 20g coriander, roughly chopped
• 45ml (3 Tbsp) almonds, chopped and toasted
• Salt and pepper, to taste

Prepare the following first:

• Place the cubed potatoes into a pot with salted water and place on a medium heat with the lid on. Boil for about 15-20 minutes or until al dente.
• Drain the water and allow to cool completely before mixing with your flavourings.

For the Classic Potato Salad:

• Combine the mayonnaise with the yoghurt, mustard, garlic, lemon zest and juice and season to taste.
• Gently mix the sauce with your cooked potatoes and garnish with boiled egg and parsley.

For the Jalapeño and Bacon Potato Salad:

• Combine the cream cheese with the yoghurt, garlic, lime zest and juice.
• Mix well and season to taste. Gently mix this sauce with your cooked potatoes.
• Garnish with jalapeños, bacon bits and spring onion.

For the Cheesy Pesto Potato Salad:

• Combine the yoghurt with the ricotta, garlic, lemon zest and juice, and basil pesto.
• Season to taste and gently mix the sauce with your cooked potatoes.
• Garnish with your cubed cheese and cherry peppers.

For the Avocado, Lime and Coriander Potato Salad:

• Place the mayonnaise, avocado, garlic and lime zest and juice into a blender and blend until you have a smooth sauce.
• Season to taste.
• Gently mix the sauce with your cooked potatoes and garnish with black pepper, fresh coriander and almonds.