Recipe(tried): Dressed Up Boiled Small Potatoes

When potatoes are small and new nothing tastes better than just boiling them in water until just tender, and letting them cool. Halve them, put them on a tray with coarse salt (only to make sure they don't fall over) cut side up. Then the fun begins. They should have a topping with something salty or spicy, just enough to bring out the tender sweet flavor of the potato itself, and it should look nice too.

Suggestions:
A dollop of sour cream and chopped chives;
sour cream and lumpfish caviar(or salmon or trout caviar);
a slice of smoked salmon;
a piece of pickled herring or Swedish anchovy;
a tiny dot of mayonnaise and a couple of shrimps and a sprig of dill;
dilly mayonnaise and half a slice of lemon;
a dollop of aioli and a slice of olive;
half a slice of parma ham or any other dried cured pork;
a little pesto, a dot of tapenade;
mayo+crumbled crisp bacon+half a cherry tomato...

You should have at least two or three varieties, and the main point is to choose small and good potatoes and not too much dressing, because the potatoes themselves should be the main thing.