--- See Mary Berg making her warm potato salad in Mary's Kitchen Crush on Friday 28 May. Catch Mary's Kitchen Crush weekdays at 5pm on SBS Food and SBS On Demand ---
We've rounded up our fave recipes for putting a warm spin on the classic potato salad (and roamed the globe from Nepal to Canada and Germany too).
Get your forks out!
Chukauni is a famous breakfast dish in Nepal and can be served warm or cold.
Proper hot-smoked knackwurst is a German sausage that's great in a hot dog, but also wonderful in this salad from Matthew Evans, which combines potato, dill pickles, boiled eggs and knackwurst in a mayo-sour cream dressing. This can be served warm, or at room temperature.
This salad is the sum of very democratic ingredients – they all give and take agreeably to balance in perfect harmony. Instead of mayo, this salad brings everything together with a slightly sharp-sweet red wine and honey dressing.
This recipe comes from Mary Berg, one of the many twists on the classics she shares in Mary's Kitchen Crush. New potatoes come together with quick-pickled onion, capers, shallots and parsley.
This one also comes from Matthew Evans, a colourful salad with red and green capsicum, potato and curd cheese.
Brazilian churrasco, or barbecue, originated from the gaúchos – cowboys from the southern Brazilian state of Rio Grande do Sul. No churrasco would be complete without a traditional potato salad.
If you're after a sating salad with plenty of protein, you may have met your match. Lean kangaroo meat and roasted vegetables tick the 'healthy' boxes, while mint and coriander pump up the freshness, and dukkah adds a delicious texture.
Traditional pickling can take anywhere from a day to a month before the vegetables hit their vinegary prime and are ready for eating. Here I’ve sped up the process so you can make your pickles and eat them for dinner. Try different vegetables and experiment with vinegar and sugar levels until you find your perfect brine.
These tiny birds are remarkably flavoursome and are great with the sourness of a pickle. In this case, it’s pickled quince.
This salad looks beautiful served on one large platter or try serving individual bowls of salad in a selection of pretty side dishes.
An exotic vegetarian salad sweetened with pomegranate molasses, made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup.