This is a forgiving and versatile recipe.

This recipe will serve four as an accessory to some grilled meat and is great served the next day on a sandwich with sliced cold meat.

• 1 pinch of salt
• 500g potatoes
• 1 cup vegetables of your choice (tomato, shallots, capsicum, mushroom)
• 2 tbsp flavoured vinegar (tarragon, chilli – your choice)
• ½ cup olive oil
• Chopped parsley
• Cooking oil spray

Bring a large pot of salted water to the boil and add the potatoes. Reduce the heat to a simmer and cook the potatoes until firm but tender. Allow the potatoes to cool enough to be handled and then peel off the skins. Dice the potatoes into bite-size pieces and place them in a bowl.

Cook the vegetables of your choice in a dry frypan until softened. Perhaps a small spray of cooking oil may be necessary. Don’t to add any oil to the potato salad at this point.

Mix the cooked vegetables with the flavoured vinegar and slowly whisk in the olive oil. Add the parsley and the potatoes to the vinegar mixture and tumble them together well.

Leave it to stand for a few minutes to allow the potatoes to absorb the flavour of the dressing.

By Lynn Bain, as featured in Caravan World issue 457, September 2008.