Egg and potato salad

Choose waxy potatoes, such as Charlotte or new potatoes: they hold their shape when cut and tossed with dressing. Cook them whole in salted water, then drain and let them steam dry before slicing.

Cook the potatoes until a knife slips in but they still feel firm, usually 15–20 minutes for small whole potatoes. Drain them well and fold in the dressing gently once they have cooled; chop the eggs last and fold them through lightly.

For firm yolks that hold together when chopped, simmer large eggs for 10–11 minutes, then cool them promptly in cold water before peeling. Slightly softer yolks make a creamier salad but can break up more easily.

Put it in a covered container and refrigerate within two hours of making it. Eat it within two days, and keep it chilled until serving rather than leaving it out on a buffet.

Freezing is not recommended: potatoes can turn grainy and watery as they thaw, while mayonnaise-based dressing may split and the eggs can become rubbery. Make only what you can eat within a couple of days.

Serve it with grilled sausages, cold ham or a green salad. Chopped spring onions, parsley or chives add freshness; mustard and a little vinegar give the dressing a sharper edge.

Mix thick plain yoghurt with a spoonful of mustard and a splash of vinegar for a tangy, lighter dressing. For a dairy-free version, use a plant-based mayonnaise and season it with lemon juice or pickle brine.