OK- it might be your mother's potato salad, and hey wait a minute: I'm a mother. So, ok.
Simple. Easy. No measuring required.
Start boiling some new potatoes.
In a bowl mix some of your favorite mustard- I use a whole grain dijon with horseradish because I like the spicy kick and whole grain texture- with a little white wine vinegar and olive oil. Whisk it up.
Add in a handful of fresh chopped chives and basil.
I love fennel and I love adding it to salads for a surprising flavour: warm and slightly licoricy. It is crisp and refreshing. Chop up some fennel and add this to the mix.
Slice up some cucumbers. I have about 1000 of them in the garden right now. Yay!
Drain and cool your just barely cooked to tender potatoes and add them to the salad. Mix and eat.
You could also add pecans or walnuts, celery and cranberries for interesting variations on this theme.