Potato salad will 'taste better' and be 'extra creamy' if you add 1 ingredient

During the warm summer months, lots of people enjoy tucking in to potato salad. After all, the dish is light and zesty and forms a lovely addition to many meals when you just want something that tastes nice, but isn't too heavy during the warm weather.

However, making your own can sometimes be tricky, as people don't always know the recipe to making the food creamy and delicious. But, it turns out, it may be easier than you think, and the secret could lie in adding a simple ingredient to the dish - the best part is you may already have it in your fridge.

Luckily for us, Nanna Tate has shared the secret to potato salad perfection, and it may be easier than you think to pull off. With over 1,000 followers on Instagram the potato brand knows what it's doing when it comes to jazzing up tatties.

According to the brand, adding a touch of parmesan can make all the difference when it comes to taking your potato salad to the next level. You may not realise it, but adding the cheese to the dish can both enhance the flavour and texture of the salad.

Not to mention, it also offers a savoury, salty and slight tangy element too. This can work to complement the other ingredients really well.

If you're wondering why else it may be a good idea to add parmesan, it can also boost the visual appeal and elevate the dish. This can lead to making the side dish way more interesting.

The popular cheese works to balance the creamy dressing and other ingredients in the salad. As well as this, you can use it in different ways.

You could add it to the dressing, sprinkle it on top or even use it to make a crispy topping. There are also sorts of ways you can make use of the ingredient.

Nanna Tate also shared a recipe to whip up their Crispy Potato Caesar Salad to enable people to try something different. Here's what you need to make it.

Ingredients For the potatoes

• 450g Nanna Tate Super Crunch Roasties

• 80g sliced radishes

• 100g sliced black olives

• 1 romaine lettuce, chopped into bite-sized pieces

• 2 hard-boiled eggs

Toppings

• 30g parmesan cheese, finely shaved or grated

• Olive oil

• Sea salt

For the caesar dressing

• 80ml whole milk

• 2 tablespoons Greek yoghurt

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1⁄2 garlic clove, finely chopped

• 1 teaspoon capers, finely chopped

• Freshly ground black pepper, to taste

Method

Cook the roasties according to the packet instructions. Halfway through, remove from the oven and transfer to a large baking tray. Gently press down on each potato to lightly crush. Drizzle a little olive oil over any dry spots, then return to the oven to finish roasting until golden and crisp.

Once the potatoes are cooked, sprinkle over the seasoning sachet and toss to coat. In a bowl, whisk together all the caesar dressing ingredients until smooth and creamy.

In a large mixing bowl, combine the crushed potatoes, radishes, olives and romaine lettuce. Pour over the dressing and gently toss to combine.

Arrange the salad on a serving plate. Top with wedges of hard-boiled egg and a generous sprinkle of parmesan. Finish with a pinch of sea salt and a twist of black pepper, if you like.