Time 1h50m Yield 4 Number Of Ingredients 8 Steps:
Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool. Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Time 35m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl. In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
Time 30m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Cook potatoes in a covered saucepan in boiling water for 15-20 minutes, or until just tender; drain well. Peel and cube potatoes. In a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.
Time 20m Number Of Ingredients 9 Steps:
Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl. While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt. Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
