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Potato salad has come a long way from the gluggy, mayo-heavy versions of backyard barbecues past. Across this collection, the humble spud takes on many guises: tossed with smoked trout and salmon roe, dressed in ginger, chilli and sesame, or sharpened with preserved lemon and capers. There are crisp, golden potatoes slicked with lime butter and coriander, Cajun-style spuds with wholegrain mustard, and Frank Camorra’s Spanish-inspired ensalada campera, studded with olives, tuna and…
