That sounds nice Jasdip.. I sometimes do a dilly tater salad with oil and vinegar.. what herbs do you use?

Slice the little potatoes into rounds, boil them to done but firm, drain well, drizzle butter and chives/parsley over, stack them up like coins to serve hot or cold.

I agree...the store stuff usually does suck.

This is a non-mayo version I've made for years that's tasty. Just thinking you could use asparagus in place of the green beans. This serves about 6 people and can easily be cut in half, if that works better for you.

Red Potato and Green Bean Salad

Vinaigrette:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Whisk the first 5 ingredients together, then gradually whisk in oil. Season to taste with salt and pepper.

Salad:
1 1/2 pounds small red potatoes
3/4 pound haricots verts (or regular green beans), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.)

Hmmmm.. I got a basil that needs some beheading. I was thinking of working it in with the leafy bits in sandwiches...But the handful pinchings I got would work better mixed into tater salad..

I make it sometimes like Chloe. I have known that recipe as "Greek style" potato salad but I'll bet you can find it all around the Mediterranean sea. I love it. Can vary the veggies and the herbs. I like it with green beans though. I have occasionally gilded the lily on it with an addition of seasoned goat cheese.

I have had the first recipe since the 80's, from Bon Appetit.

French-Style Potato Salad with Tarragon Vinigrette

2 lbs. new red potatoes, boiled, peeled if desired, cut into 1/4" slices

1/4 cup white wine vinegar

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 Tablespoon Dijon mustard

1 medium shallot, minced

6 Tablespoons olive oil

2 Tablespoons minced fresh parsley

1 Tablespoon minced fresh tarragon.

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Layer warm potato slices in medium bowl, sprinkling with 2 Tbs. of the vinegar and the salt and pepper as you go. Let stand a room temperature while preparing the dressing...Combine remaining 2 Tbs. vinegar, mustard and minced shallot in a small mixing bowl. Gradually whisk in olive oil so that mixture is somewhat emulsified. Pour over potatoes, toss to coat. Refrigerate salad if desired but serve at room temp with the fresh herbs tossed in.

This potato salad serves 2. I've never tried to increase it since there are only 2 of us. We eat it warm as a side to grilled steaks. It's delicious.

Warm Potato Salad with Red Onion, Dill and Whole Grain Mustard

2 large waxy potatoes

2 Tbsp finely diced red onion

2 Tbsp good mayonnaise

1 tsp wholegrain mustard

1/2 tsp dried dill

salt & pepper to taste

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Boil potatoes, cool them to touch in cold water and cut into large cubes - add all other ingredients and mix well. Salt & pepper to taste. Serve while potatoes are still warm.

seagrass, the one I posted also came from Bon Appetit. Maybe early '90's.

beesneeds, I remembered Ina Garten has another good one that's mayo-less. Also easy to cut back on the amounts.

https://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe-1914223

These all sound so good that I think I'll give several a try.

Mmm, I am going to make Ina's recipe this afternoon!

As long as we are sharing cool ideas for an oil-based potato salad dressing, here is one more I like, using lime for the bite and cilantro for the herbs, and corn and peppers for the color. It uses cilantro lime pesto made with pumpkin seeds, but I'll be you could get a way without the pesto and cilantro and just use parsley if you are a cilantro hater.

Wegman's Latin Potato Salad

Sounds good to me, pinkmountain! I happen to be a cilantro lover. :-)

All sounds good to me.

Thanks for all the suggestions so far folks! Now I'm sort of regretting only picking up a few pounds and wishing I had picked up several :)

I can do a couple kinds to help relieve the MW/Mayo glut going on by doing some pasta salads.. and also with sandwiches with cold cuts that's coming on with summer.

My very favorite potato salad of all time is Emeril's Flo's Potato Salad. There are several versions floating around, but this is the one I first used so always go back to it. The others omit cilantro, add parsley and bacon. I serve too many vegetarians to add bacon to anything.

It has some mayo, but it's not very mayonnaisey...and I usually don't use the full amount. The potatoes and garlic are roasted, so have great flavor and texture, no need for a lot of sauce. This can easily be cut in half for a smaller recipe.

I do NOT process the cilantro into the mayo mixture because it makes kind of a lime green dressing. I just chop it finely and fold it in.

Roasted Potato Salad

• 2 pounds new potatoes
• 10 cloves of fresh garlic
• Drizzle of olive oil
• Salt & Freshly ground black pepper
• 3/4 cup Homemade Mayonnaise
• 2 tablespoons Creole Mustard
• Juice of one fresh lemon
• 1/4 cup fresh cilantro leaves, washed and patted dry
• 4 hard-boiled eggs, sliced
• 1/2 small red onion, thinly sliced

Preheat the oven to 400 degrees F.

In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate or 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed.

I make a sauce by mixing:

A soup spoon mustard, chopped gherkins, capers, anchovies, parsley, basil, chives, salt and pepper, lemon juice, olive oil

Photo of Ina's potato salad. My changes to the recipe were just using red potatoes because that's all I had, used peas for color because I share leftovers with dad and he doesn't do onions. Also used onion powder in the dressing, (that doesn't bother dad, go figure), made with only 1/4 tsp. salt and used balsamic white vinegar. Tastes a bit too "winey" to me so if I make it again I'll skip the white wine on the warm potatoes, and use regular white wine vinegar in the dressing. I'll probably doll it up with low salt swiss cheese and some sunflower seeds when I serve it tonight.

Looks good, pinkmountain! Subbing wwv for the wine sounds good.