A great
potato salad trick is pouring a
vinaigrette dressing over the potatoes before allowing the whole thing to cool (cut them into pieces as soon as you can without burning your fingers, then pour the dressing on top). Any vinaigrette you like will do, and you can afford to use quite a lot of
salt in it because of the potatoes. I also use
mustard,
pepper,
olive oil,
white wine vinegar and
garlic.
Once chilled, you mix the potato pieces with your sauce of preference - mine is a cholesterol booster with sour cream, mayonnaise, more mustard, and parsley or whatever green stuff I have available. And remember - it takes less sauce than you think, you are just supposed to cover the pieces, not teach them how to swim.