My potato salads tend to be good, not great. But here's one, adapted from Epicurious.com, that is out-of-this-world.
2 lb equal-size Yukon Gold potatoes, still in their jackets
1/4 cup cider vinegar plus 1 teaspoon salt OR:
[1/4 cup dill pickle juice ]
3/4 cup chopped celery (chop small)
1/4 cup chopped green onions (scallions) OR:
[1/4 cup finely chopped chives ]
1/4 cup chopped fresh parsley (Italian if you can get it)
3 large hard-boiled eggs, chopped
3/4 cup canola mayonnaise (preferably Hains)
1/2 tsp Old Bay Seafood Seasoning, or celery salt
freshly ground pepper
1. Scrub potatoes. Using a 3-quart saucepan, cover the potatoes by 2 inches with cold water to which you have added 2 tsp of salt. Simmer uncovered until just tender, 15 to 25 minutes. They are done when you can pierce them to the middle with the tip of a paring knife. Drain in a colander and cool slightly.
2. Whisk together vinegar and salt in a large bowl until salt is dissolved. (Or just place the pickle juice a bowl.)
3. When potatoes are just cool enough to handle, peel and cut into 3/4-inch pieces, adding to vinegar mixture as you cut them, and toss gently with a rubber spatula so each piece ends up touching the vinegar.
4. Let cool to room temperature, then add remaining ingredients and stir gently to combine. Chill.
Serves 8, unless somebody goes for seconds.