Usually, you roast potatoes for salad, but for this recipe, they are really better boiled. The dressing is velvety and creamy, perfectly seasoned. This salad isn't fancy, and it doesn't have strange or weird ingredients. This is a straight-forward potato salad that is perfect in its simplicity. You can dress it up by adding sliced grilled sausages or grilled shrimp to it but try it this way at least once. If you are bringing this to a family picnic or cookout you can make extra dressing and bring it along and add it to the salad if it seems dry since the potatoes will absorb the dressing as they stand. It's important to choose red potatoes, to boil the potatoes (don't roast them), and to leave the skins on the potatoes until they have cooked. The last important tip is to make sure you peel and cube the potatoes and stir them into the dressing while they are warm so they absorb the dressing.
