Potato salads

Peru: Ensalada de Papas

Ingredients (6 servings) - 1 kg (2 lb 3 oz) waxy potatoes - 1 white medium onion - 2 boiled eggs - 2 cans of tuna - 120 ml (½ cup) olive oil - 3 tbsps of vinegar - 200 g (7 oz) seedless black olives - sprig of parsley - salt to taste

Preparation Wash (but do not peel) the potatoes, then place in a saucepan of water and bring to boil for five minutes. Add salt and simmer until cooked. Strain the potatoes and remove the skin while still hot. Shell the eggs, add to the potatoes and refrigerate for one hour. When cool, cut the eggs and potatoes into slices and place on a large plate. In a bowl, mix the chopped onion and parsley, add the oil, vinegar and a pinch of salt. Mix well, then pour over the potatoes and eggs, add shredded tuna and olives and mix well. Serve chilled.

Egypt: Salata batatis

Ingredients (5 servings) - 5 large potatoes - 2 hard-boiled eggs - 40 g (¼ cup) finely chopped green onions - 15 g (¼ cup) finely chopped parsley - 2 tbsps finely chopped fresh mint - 60 ml (¼ cup) olive oil - 2 cloves garlic - 60 ml (¼ cup) lemon juice - salt, pepper

Preparation Cook, peel and dice the potatoes. Peel and chop the eggs. Place the potatoes, eggs, green onions, parsley, mint and oil in a large salad bowl. In a separate bowl, crush the garlic with the salt, add lemon juice and stir. Add the dressing to the other ingredients and toss. Serve chilled.

Germany: Warmer Kartoffelsalat

Ingredients (5 servings) - 6 medium potatoes - 2 onions - ½ tsp celery seed - 2 tsps salt - black pepper Dressing - 120 ml (½ cup) cider vinegar - 2 tbsps sugar - 3 tbsps water - 1 egg, beaten - 6 slices bacon, diced - 2 tbsps minced parsley

Preparation Cook potatoes in lightly salted water, peel and cut in small cubes. In a large bowl, mix the warm potatoes with the chopped onion, celery seed, salt and pepper. Meanwhile, dice and lightly fry the bacon in a small saucepan. Remove the bacon and add the vinegar, sugar and water to the grease residue. Simmer, then remove from heat and mix in the beaten egg. Pour the dressing over potatoes, add bacon and parsley. Serve warm.

Brazil: Salada de batata

Ingredients (4 servings) - 6 potatoes - 1 beetroot - 3 small pickles - 1 stalk celery - pinch of salt and pepper - ½ tbsp grated onion - salad dressing - 140 g (1 cup) brazil nuts - 1 hard boiled egg, sliced

Preparation Boil and cube the potatoes and beetroot, add the finely chopped pickles and celery stalk. Season with salt, pepper and grated onion, moisten with salad dressing. Slice and add half of the brazil nuts, then chill. Serve on lettuce garnished with the remaining brazil nuts and the hard boiled egg.