Potato salad

Use waxy potatoes, such as Charlotte or Jersey Royals: they hold their shape after boiling. Cut them into even-sized pieces, or boil them whole and slice once cool enough to handle.

Simmer them gently rather than letting them boil hard, and start checking small pieces after about 10 minutes; whole potatoes may take 15–20 minutes. Drain as soon as a knife goes in easily, then let them steam-dry before mixing.

Yes, if the dressing is a vinaigrette: warm potatoes absorb its vinegar and seasoning better. For a mayonnaise dressing, cool the potatoes first so it stays thick and the salad can be chilled promptly.

Keep it covered and refrigerated at 5 °C or colder, and eat it within three to four days. Don’t leave it at room temperature for more than two hours, or one hour in hot weather.

It is a classic side for grilled sausages, burgers, picnic sandwiches and barbecued vegetables. Chives, spring onions, chopped gherkins or mustard add a savoury bite to the dressing.

Yes: toss warm potatoes with olive oil, vinegar, mustard and chopped herbs for a lighter vinaigrette-style salad. Sour cream or plain yoghurt also makes a tangy dressing, especially with dill.

Many German-style versions use a warm dressing of stock, vinegar, mustard and sometimes bacon, rather than mayonnaise. The potatoes soak up the dressing while warm, so the result is tangy and moist rather than creamy.