Potatoes go well with everything at any time of the day: breakfast, lunch, dinner. This thinking may originate in my Polish upbringing since we, Poles, serve potatoes at any occasion. They’re cheap and nutritious. Recently, they have been honoured with a ‘super-food’ tag. Spud is so ubiquitous in our diet that it gets boring sometimes. This baked-potato salad strives to ‘break the boredom’ by adding fresh spinach, coriander, sweet cranberry, heaps of chilly and diced lemon. It’s very fresh and tangy and takes no time to prepare if you have some leftover baked potatoes!