MAKE AHEAD: The potato salad keeps really well for up to 5 days, stored in the fridge, so it’s great if you’re wanting to make something in advance to take to a barbecue or picnic.

INGREDIENT NOTES: It’s important to use a waxy potato variety here, rather than something more fluffy and starchy. That’s because we want the potatoes to hold their shape after cooking, and the fluffier varieties tend to fall apart. Baby potatoes, new potatoes, red potatoes or Jersey Royals are great, and Yukon gold will be fine at a pinch. Avoid Maris Piper and Agria. 

SUBSTITUTIONS: You could swap the mint for coriander/cilantro, flat-leaf parsley or spring onions (scallions), and try using dried apricots or mango instead of the sultanas. I love using my vegan aioli in the sauce (I highly recommend giving it a try – I promise it’s easy), but you can use whatever aioli you like best. Keep the sauce nut-free by swapping flaked almonds for pumpkin (pepita) seeds, sunflower seeds or nigella seeds. You could also swap the flaked almonds for chopped almonds, hazelnuts, cashews, walnuts, or pistachios, or use dukkah.

WATERY SALAD? This is likely because your potatoes were still a little warm when you mixed them with the dressing. This is generally fine when you’re serving the salad straight away, but if you’re making it ahead of time, the remaining moisture in the potatoes will continue to evaporate. That means it’ll seep into the dressing, making it watery. So if you’re making this ahead of time, make sure you let your potatoes cool completely first.