Classic potato salad

Method

1. Boil the potatoes in just enough water to cover, until tender. Drain, peel and cut into thick slices. Spread over a shallow dish. While the potatoes are still hot, season with salt and pepper. Beat the vinegar, stock and oil together with a fork then sprinkle over the potatoes. Add the chopped herbs to taste and spring onions (if using).
2. Let the salad stand at room temperature until most of the liquid is absorbed. Turn the potato slices carefully to ensure even seasoning. Serve the salad without chilling. For a creamy salad, spoon the mayonnaise over the potatoes. Top with the extra chopped parsley.
3. To make a potato and egg mayonnaise salad, make the potato salad as above. Before adding the mayonnaise, top with 6 hard-boiled eggs, halved, then spoon over the mayonnaise. For a festive finish, soak 8 anchovy fillets in milk for 20 minutes, then drain. Slit in two lengthwise and arrange on top in lattice fashion. Set a black olive in each diamond of anchovy and sprinkle with chopped parsley.
   
   For a lighter topping, combine ¾ cup mayonnaise with ¼ cup cream and 1 teaspoon Worcestershire sauce. Spoon the mayonnaise over the egg and sprinkle with paprika.
4. To make a potato and red capsicum salad, make the potato salad as above, without the mayonnaise. Grill 2 red capsicums until the skins blacken and start to flake off, about 10 minutes each side. Remove from the heat. When cool, peel off the skins, remove the seeds and wash the flesh under cold water. Cut into strips and arrange the strips around or in a lattice fashion on top of the potatoes. Sprinkle with chopped parsley.