Ingredients

• 6 to 10 new potatoes, boiled, cooled and cut in chunks

• 3 hard boiled eggs, chopped

• 1/2 lb./ 125 gm. salami, ham, or other favourite cold meat, cut in chunks

• 3 dill pickles*, chopped

• 1 onion, chopped

• 2 apples, cored and chopped

• 3 tbsp. mayonnaise

• 3 tbsp. red wine vinegar

• Salt and fresh ground pepper to taste

• A sprinkle of paprika

• 1/4 each of red and green Bell pepper (capsicum) for garnish.

Instructions

1. Place potatoes, pickles, eggs, apple and onion in a large bowl and mix gently.

2. Fry salami lightly and drain off excess fat, cool. Other cold cuts do not need to be fried.

3. Stir in salami, mayonnaise and seasoning into potato mixture.

4. Chill for 2 hours before serving.

5. Garnish with slivered red and green sweet peppers

6. *A Dill pickle usually means small cucumbers or gherkins, but sometimes other vegetables also, pickled in vinegar flavoured with dill seeds.

7. Salad Selection.

Notes

• Hungry_girl_Em from BBC Food message boards; "I do a potato salad with coriander and cr?me fraiche... quite a nice change from mayonnaise overload!"

• Luca from Food Message board; ?I don't often make potato salad but when I do I add very thinly sliced spring onions and handfuls of torn herbs (whatever selection takes my fancy at the time but chives always) to the mayonnaise before stirring through the halved baby potatoes. A handful of chopped rocket also goes well.