Potato facts:
-Nearly all the world’s cultivated potato varieties come from a subspecies indigenous to Chile
-The potato, now a staple worldwide, was introduced to Europe only in 1536
-In recent decades, the tuber has grown explosively in Asia, where about four-fifths of the world’s total crop was grown in 2007
-China produces the most potatoes, followed by India
-Potatoes are a source of carbohydrates (one-fifth of a 100g of potato), but are also a source of fiber and protein (2.2 grams in 100g) and vitamin C – a fifth of daily needs -100g will also provide one-tenth of one’s daily potassium needs and a host of other vitamins and minerals, especially eaten with the skin on.

Now that you know how good it is for you, you can eat more of it. Starting with this salad!

  • Potatoes, 1 kg worth
  • Mayonnaise, 4 tbsp or 4 tbsp Greek yoghurt
  • Mustard, seeded, 1 tbsp
  • Dill, 1 tbsp, chopped
  • Lemon, juice of 1/2 
  • Curry powder, 1/2 tsp
  • Capers, 1 tbsp
  • Spring onion, 3 stalks, with white part chopped, some green for colour
  • Salt and pepper, to taste
  1. Boil the potatoes (I have used new Ontario red ones here) for about 20 minutes in salted water. Check with a fork that they are done before draining the water, then cube them
  2. Mix together all the rest of the ingredients
  3. Stir the creamy dressing into the hot, cubed potatoes gently, taking care not to break them up
  4. Season to taste with salt and pepper

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