Laurel's Summer Potato Salad

INGREDIENTS:

6 large boiling potatoes
1 teaspoon dried dill
1/2 cup French dressing (made with cider vinegar if homemade) plus 1/2 teaspoon dry mustard
1/4 cup minced onion
2 red apples, unpeeled but cored and diced (optional)
1 cup diced celery
6 hard-cooked eggs, chopped
4 tablespoons chopped parsley
1 1/2 cups best brand mayonnaise
1/2 cup sour cream
Salt and pepper

METHOD:
1. Place potatoes in large pot with dill. Add enough cold water to cover and salt well. Boil until just tender, about 30 minutes.
2. Drain, peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients as per instructions set out in the ingredient list.
3. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.

VARIATIONS:

Use this mixture instead of normal French dressing

3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper.

Add 1/2 cup finely chopped fresh chives, 1/2 cup chopped fresh parsley and 2 tablespoons drained capers to the salad. Pour dressing over potatoes; toss gently. Season salad with salt and pepper.

Or this mixture:
4 spring onions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh corriander
6 anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Things that can go into potato salad:
Crispy bacon
Prawns
Crumbled blue cheese
Pesto
Tarragon
Chopped dill pickles
Radishes
Horseradish sauce
Garlic
Chopped salami

This basic potato salad recipe is a winner, especially with the boys! Play around with it and add in your favour extra ingredients. p.s. there is never any leftovers of this one after a BBQ, too delicious :-)