But I digress! In the summer, potato salad is awesome; but since mayonaisse is not, I have invented another version that I think is much better. It is sort of German-style, but according to the Food Netword Magazine's 50 Potato Salad recipes, it is not so official. Here's what I did:
Germanesque Potato Salad:
2 lbs potatoes (or however many you would like)
2 green onions
1/3 c. white vinegar
1/4 c. olive oil
1/2 tsp. sugar
1 tsp. salt
1/4-1/2 c. diced red onion (to taste)
1/2 c. chopped dill (fresh is best; otherwise do a few tablespoons of dried)
In a large pot, bring about 2 quarts of water to a boil. Add the potatoes, and cook until they are soft. Drain. Wash out the colander because it's easy and dry it (otherwise your sink will be instantly full, and noone wants that!).
Chop up the onions. In a small bowl, mix together the vinegar, oil, salt, and sugar. Taste, and adjust accordingly. I usually use a little less oil than vinegar, but some people like equal parts. Mix the onions into the drained potatoes, and cover with dressing.