This recipe is a take on one from Jacques Pepin (if you like to cook, you should follow his videos on Facebook - they're chock full of great tips and knowledge), and it's SO easy! He calls this dressing a "Mayo-grette" because it's a mixture of mayonnaise and mustard, which is traditionally in a vinaigrette.
Warm Potato Salad
4-5 Yukon gold potatoes
2 T. mayonnaise
2 T. dijon mustard
2 T. water
Fresh, chopped green herbs - I used chives and cilantro here, but you could use any combination you have on hand... dill, rosemary, basil, etc.
1-2 pieces cooked, crispy bacon, chopped (optional)
salt and pepper
1. Boil the Yukon gold potatoes in salted water for approximately 30 minutes.
Test softness with a sharp knife - if it goes through the potato easily, they are ready. Drain and move the potatoes to a plate to cool.
2. In a small container with a lid, add the mayonnaise, mustard and water.
Shake to combine. Then add salt and pepper to taste and re-shake.
3. Once the potatoes have mostly cooled, you can peel (if desired) and cube them. I like skin on my potatoes, so I just cut mine into 1" cube sized pieces with the skin on - but either way is fine.
4. In a bowl, add the cubed warm potatoes and pour the dressing mixture over the top.
Add the chopped herbs and bacon (optional) and gently stir to combine.