I make a really awesome potato salad too.. but I'm not a fan of the overly creamy, goopy potato salad. I like mine a little more like a real salad.. with potatoes. No precise measuring..
For the Salad
New Potatoes, or Fingerling Potatoes
4 Eggs (or more)
2 Red Onions
Scallions (Green Onion)
Oregano, Basil, Thyme, Tarragon, Mint, Dill (not necessarily all together, but certain ones go well with each other)
For the Dressing (this is a little more precise)
1/3 cup Balsamic Vinegar
1/3 cup Extra Virgin Olive Oil
1/4 cup Mayo OR plain Yogurt (NOT Miracle Whip!)
1/4 cup Dijon Mustard (1/2 Grainy and 1/2 Regular is even better)
1 teaspoon Horseradish (or creamed horseradish)
A few dashes of Worcestershire and Tabasco Sauce
1 Clove of Garlic (crushed)
Par-boil the potatoes, and then cut them in half. At the same time, hard boil the eggs, and remove them from their shells, and steam the green beans. Cut the carrots in half lengthwise, and then cut 1" to 1 1/2" pieces. Peal the onions, and cut into Eighths. Toss the potatoes and carrots with olive oil, salt, pepper and crushed garlic, and put on a baking sheet. Places the onions on the same sheet and drizzle with a little more oil, and salt and pepper. Roast until the carrots and onions are soft and the potatoes are brown and crunchy on the outside, soft on the inside. Dice the celery. While the vegetables are still hot, toss the potatoes, carrots, onions, green beans, green onions and celery together in a large bowl. Slice the eggs and put half into the bowl now, and reserve the other half for later. Mix all the ingredients for the dressing together, and add to the vegetables. Toss together with the herbs. Mint and Oregano go well together (as do Basil and Mint, Tarragon and Basil, Thyme and Oregano, Dill and Tarragon). Add the remaining eggs, and toss gently one more time.
The Dijon and the small amount of mayo (or yogurt) will give it the body that it needs, but it wont be nearly as goopy. The eggs (the yolk) also help to bring in some richness. The dressing gets absorbed by the potatoes much better if it's dressed while the potatoes are still hot.