Four Ways with Potato Salad

The east of Scotland is potato country and we grow loads of them at Cambo so we always have a potato salad on the menu. For salad you want a waxy variety of potato, not the larger floury ones as they won’t hold their shape. And avoid using purple potatoes as they’ll go a funny colour when boiled. When I drain my potatoes after cooking I reserve the water and use it in soups! All apart from the mayonnaise-based Old School Potato Salad are dressed warm as this helps the potatoes absorb the flavour of the dressing. Finally, I prefer to season with white pepper as I think the flavour works better with potato than stronger, almost fruity, black pepper. All recipes serve four.