All that fish! You all need a bit of potato salad to go with that. Now, not two people that I've ever heard of make potato salad alike, though they use almost the same ingredients with minor additions and subtractions. So let's have 'em. I'll start. I have two favourites.

First, simple:

Boil potatos in their skins, whole. This is important for firm potato chunks. Let cool completely, and depending on age of potato, leave skin on new ones, skin old ones. Cut in 3/4 in. to 1 and 1/4 in. chunks, add a goodly amount of black pepper (optional here: finely chopped onion, spring onion, celery, green or red bell pepper, paprika, parsley) and toss gently. Chop finely a good number of hard boiled eggs. Don't be frugal with the eggs. I use five for a 2 litre bowl of potatos. Toss the eggs with the potatos. Add a small can of drained small green peas. Toss again, gently.

Now add some good quality Real Mayonnaise. None of your salad dressings or sweetened 'low fat' stuff! Now here you can be frugal. You need only enough mayo to get everything to stick together a little. The egg yolks will mingle with the mayo to help this effect along. Nothing worse than potatos drowned in too much mayonnaise!

Next, fancy!

Hot potato salad starts out like the cold (but has no need of eggs), but you must use newer potatos that have nice clean skins - I like red potatos for this dish. Before cutting up your potatos, prepare some additions. I like finely julienned red onion, red and green and yellow bell pepper, cucumber, thinly sliced celery. Season with black pepper, basil, oregano, tarragon, parsley. Stir up a nice vinaigrette with olive oil and your favourite vinegar. Toss vinaigrette with cut up warm potatos and other ingredients. You may garnish with fine chopped egg and tomato slices.