Potato and carpaccio salad
Ingredients: 800g potatoes, 200g sliced carpaccio beef, 4 tbsp olive oil, 50g parmesan, 20g pine nuts, 6 basil leaves, salt and pepper.
Preparation.
Clean the potatoes and place them in a pan of cold salted water. Cook for 25 minutes. Drain, peel and cut into 3mm thick slices. 
Put into a bowl and add half the olive oil. Season and refrigerate for half an hour.
Using a fork, roughly shave/slice your parmesan. Pour the rest of the oil onto a serving dish and place the meat in the oil and set aside.
Arrange the potatoes on each plate, put the meat on top, add the parmesan, pine nuts and basil. Season to taste and serve immediately.   


Potato salad with artichokes, lemons and feta 
Ingredients. 600g potatoes, 300g artichoke hearts, 100g feta, 2 tbsp olive oil, 30g pine nuts, 1 onion, juice of a lemon, half a sprig of coriander, salt and pepper.
Preparation. Scrub the potatoes and place in a pan of cold salted water. Cook for 20 minutes. In the meantime, grill the pine nuts until dry in a non-stick pan. Rinse lthe lemon and cut into quarters. Cut the artichoke hearts into quarters. Drain, peel and dice the potatoes, place into a bowl and drizzle with olive oil. Add the lemon juice, artichokes, peeled and diced onion and coriander. Season and mix. Cut the feta into small cubes and sprinkle over the top.