If you can stand having the oven at 400 for an hour or so in summer, roast some cut-up red potatoes with olive oil, flipping them every ten minutes and adding minced garlic at the last flip, about forty minutes total. Toss them with a mustard vinaigrette and some rosemary and chives. This is my wife's favorite, and she never met a potato she didn't like.
Check out Ian Knauer's book "The Farm". Corn and Potato Salad recipe is on page 82. I have made it several times. I also add a chopped hot red pepper to the recipe. Can't find a link on the internet, but will happily message you the recipe.
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Mustard, Onions, Bacon. Absolutely divine. Tangy, slightly sweet, and did I mention there was bacon???
http://biggreencookbook.blogspot.com/2011/04/german-potato-salad.html
http://www.food52.com/recipes/12667_potato_plus_salad_with_champagnehoneydew_mignonette