The secret step is the French Salad Dressing which is poured over the potatoes while they are hot so they absorb the flavour. You can use homemade or store bought French Salad Dressing. This potato salad will last for 4 to 5 days and just gets better. It is best made at least a day ahead, or at least a few hours before serving. Serves 6 to 8 as a side.
1. The best potatoes to use for potato salad are waxy potatoes as they hold their shape and do not break down and become fluffy when cooked. Good all rounders work well too. In Australia, the best potatoes to use are (in order of preference): desiree, red pontiac, sebago (the ones covered in dirt). In the US: red potatoes, yokon gold, round white potatoes, long white potatoes, russet (the ones covered in dirt. A very common all rounder in the US but it has a higher starch content than other all rounders).
2. The French Salad Dressing for this recipe is slightly different to the usual salad dressing because I add a bit of water to thin it and there is a slightly higher vinegar to oil ratio. This is because the standard homemade French Salad Dressing is thicker than store bought. It needs to be thinner so it is easily absorbed by the potatoes.