Potato salad

Potato, egg and salmon salad

Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature

Cook time: 30

Servings: 4 people

Potatoes and green beans salad

Potatoes and green beans are boiled, drained and tossed with crumbled tinapa (salty smoked fish) soaked in spicy oil.

Cook time: 20

Servings: 4 people

Japanese potato salad

Coarsely mashed boiled potatoes, roughly chopped hard-boiled eggs, crispy bacon, carrot, cucumber and sweet corn are tossed with Japanese mayo, salt and pepper to make this delightful snack or side dish.

Cook time: 20

Servings: 8 people

Crispy fried potatoes, ham, tomatoes and feta salad

Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.

Cook time: 20

Servings: 2 people

Potato and tomato salad with goat cheese

Inspired by Caprese salad, herbed goat cheese, tomato slices and sliced boiled potatoes are laid out alternatingly on the plate, drizzled with olive oil and garnished with fresh basil.

Cook time: 20

Servings: 2 people

Chicken, baby potatoes and fresh mushroom salad

Baby potatoes are boiled in salted water, combined with blanched button mushrooms and boiled chicken meat and tossed with a simple vinaigrette of olive oil, lemon juice, grated garlic, salt and pepper.

Cook time: 10

Servings: 2 people