Colourful potato salad: In step 1, add 2 cups frozen peas to potatoes in last 2 minutes of cooking time. In step 2, replace mint with fresh basil and add 2 cups chickpeas and 2 diced red capsicums.
Potato and corn salad: Add a 400g can drained corn kernels and 2 finely chopped hard-boiled eggs to cooled potatoes in step 1. Swap the mint for chopped parsley. Replace yoghurt, mayonnaise and mustard for a low-fat Caesar salad dressing. If desired, add chopped gherkins.
Basil pesto potatoes: In step 1, omit red onion and add 3 stalks sliced celery, 250g halved cherry tomatoes and 250g steamed green beans to cooled potatoes. In step 2, replace mayonnaise and mustard with 1/4 cup light sour cream combined with 2 heaped tablespoons basil pesto. Gently stir through 2 tablespoons grated parmesan before serving.
Potato salad with egg and capers: In step 1, add 3 chopped hard-boiled eggs and 3 tablespoons drained capers to cooled potatoes. Replace mint with chopped fresh dill.
Spicy potato salad: In step 1, add 250g snow peas (whole or shredded) or 200g shelled broadbeans to cooled potatoes. Replace mayonnaise and mustard with 1/2 cup light sour cream, zest and juice of 1/2 lemon, and 1–2 tablespoons horseradish (to taste). Garnish with dill.
Sweet potato salad: In step 1, swap the potatoes for sweet potatoes. Omit red onion. Add 1–2 sautéed sliced garlic cloves and swap the mint for fresh parsley. Use Dijon mustard in the dressing.
Gluten free: Make this recipe gluten free by using gluten-free mustard (seeded mustard should be gluten free, but French mustard may not be).
Potato salad Niçoise: In step 1, add 500g steamed green beans, 250g halved cherry tomatoes, 1 cup pitted black olives, 3 tablespoons capers and 2–3 finely chopped anchovy fillets to cooled potatoes. Swap mayo dressing for a low-fat vinaigrette. Season with black pepper.
Curried potato salad: Add 2 roughly grated carrots, 1/2 cup sultanas and 2 stalks sliced celery to cooled potatoes in step 1. Omit red onion. In step 2, omit mayonnaise and mustard. Increase yoghurt to 3/4 cup and stir through 2 teaspoons curry powder and 1/2 teaspoon Tabasco (to taste). Stir through potato mixture. Refrigerate for several hours. Garnish with chopped unsalted cashews or peanuts.