I've just joined this board, so I'm a little late with this reply. For Potatoe Salad, I sprinkle the hot potatoes w/garlic wine* as I peel and dice them. Then I use a dressing of good ol' mayo-vinigar-sugar. I add hard boiled eggs, onion and celery to taste. While the potatoes are warm, the mayo mixture and yolks from the eggs blend into a really creamy dressing. Chill to blend flavors and it's alway a hit. Note:Idaho potatoes seem to absorb the dressing better than red potatoes.
*I use "jug" Rhine wine, Gallo is good, and add a head of peeled garlic cloves, sliced in half, into 1/2 Gal. Let it sit for a week or so. Don't take a wiff, it will clear your sinus right now! I add this to almost everything I cook. . .(except Jell-0. Haven't figured that one yet!) I deglaze pans, add to soup & stews, baste Ham or other roasts, etc. I don't know why this works, but it does improve the flavor of my cooking. Enjoy!
A.J.