THREE-WAY POTATO SALAD

Preparation Method :

• To make the Light Curry Dressing, heat the vegetable oil in a saucepan and add the curry paste and onion.
• Fry together, stirring frequently, until the onion is soft, about 5 minutes. Remove from the heat and leave to cool slightly.
• Mix together the mango chutney. Yogurt, cream and mayonnaise.
• Add the curry mixture and blend together. Season with salt and pepper.
• To make the Vinaigrette Dressing. Whisk the hazelnut oil. Cider vinegar, mustard, sugar and basil together in a small jug or bowl.
• Season with salt and pepper.
• To make the Parsley. Spring Onion (Scallion) & Soured Cream Dressing, mix all the ingredients together until thoroughly combined.
• Season with salt and pepper.
• Cook the potatoes in lightly salted boiling water until just tender.
• Drain well and leave to cool for 5 minutes, then add the chosen dressing, tossing to coat.
• Serve, garnished with fresh herbs, spooning a little single (light) cream on to the potatoes if you have used the curry dressing.