Potayto Potahto

Keep your eyes peeled! These spud-tacular recipes aren’t just sides, they’re the main event Classic Potato Salad Serves 6 800g potatoes, peeled 2tsp wholegrain mustard 2tbsp white wine vinegar 4tbsp olive oil 1 shallot, finely chopped 3tbsp mayonnaise 2tbsp sour cream 1tbsp horseradish sauce ¼ lemon, juice only 2 spring onions, finely sliced Handful of fried onions Cook the potatoes for around 10 minutes until tender. Meanwhile, whisk the mustard, vinegar, olive oil and shallots together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, cut them into bite-sized chunks, then toss them in the mustard dressing. Leave to cool completely. Mix the mayonnaise, sour cream, horseradish and lemon juice together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving. Rosti Potatoes Serves 2 400g potatoes, peeled and coarsely grated 1 medium egg, beaten 1tsp plain flour ¼tsp baking powder ½ small onion, finely chopped 6 sage leaves 3tbsp vegetable oil Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and 2 sage leaves, finely chopped. Season well. Heat 2tbsp oil in a large non-stick frying pan over a medium heat, and spoon in the mixture to make 4 rostis, flattening them down with the back of a spoon into disc shapes. Cook for 5 minutes each side until golden brown and crisp, then drain on kitchen paper. Next, cook the remaining 4 sage leaves in the remaining oil over a medium heat. Cook for 20 seconds until crisp but still green. Drain on kitchen paper and use to garnish each rösti. Serve hot with sour cream, or mayonnaise.