The best potato salad I ever made included dressing the drained, still warm potatoes with a homemade vinaigrette (good vinegar, good olive oil, salt, pepper) and allowing the potatoes to "marinate" in the vinaigrette until cool, then refrigerating overnight before adding the mayonnaise, diced celery, sweet pickle cubes, diced onion, etc. The resulting potato salad has no need for tons of mayo to make it creamy.

In my part of the South, we always add some yellow mustard and I like a dash of cayenne pepper for a little spice. When I was a little girl, I would always sample a bite-sized portion of each potato salad at a church dinner or family reunion – then go back for a second helping of the one I liked best!

~ Teresa