I was never a fan of the classic mayonnaise-based potato salad either, and my go-to recipe is for warm potatoes bathed in a mouth-puckering herb vinaigrette. A friend gave us this recipe so long ago I’m no longer sure where it came from. Make it with the tender red potatoes you can find at our weekly farmers markets.
2 lbs red or other waxy potatoes
6 T white wine vinegar (though you can substitute red wine vinegar)
1 shallot, minced; or 1/2 red onion, minced; or 3 T finely snipped fresh chives; or 3 T chopped green onion
2 T minced fresh parsley
2 T drained capers
1 T whole grain mustard
1 T minced fresh thyme (or your choice tarragon, mint, or dill)
salt and ground black pepper to taste
6 T extra virgin olive oil
Ensure your potatoes are cut into roughly equal size (I use large bite-size); this can be done either after cooking if you prefer a more intact potato, or before cooking as I do to add a slightly creamy texture. Put in a pot with cold salted water to cover and bring to a boil. Simmer uncovered until fork-tender, about 20-25 minutes depending on size, and drain. You can peel if you want, though I never do.
While the potatoes are cooking, combine all the other ingredients except the olive oil; whisk in the olive oil at the end. Pour the dressing over the potatoes and toss gently to combine. Serve warm, at room temperature, or chilled. I prefer warm or room temp as the flavor of the potatoes is dulled a bit by refrigeration and you end up tasting only the dressing.