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I do a few different versions of potato salad.

One goes best with barbecue and more American-style stuff or with salmon - using a mixture of creme fraiche & soured cream with a dash of Thai sweet chilli sauce and coarsely chopped spring onions. Use waxy potatoes for this one.

One goes better with lighter fish or roast chicken - with soured cream, very finely diced red onion & fresh dill. Use potatoes that get a bit fluffy and roughed up when cooked and shaken about a bit.

However, garlicky potatoes are divine.
Lemony, garlicky potato wedges are good too. Use red skinned potatoes - Desiree are great - cut into wedges and roast at a high heat in oil with lemon wedges and whole unpeeled garlic cloves. When they come out of the oven, squeeze the garlic out of it's skin and mash up a bit with a fork. Squeeze juice out of lemon (and grate a tiny bit of rind if you like), add some sea salt and mix around with the tatties in the pan.

For future reference, this Potato Salad is gorgeous.

Boil up enough Potatos to feed however many your serving and then drain.
While they are still hot (very important) put a tbsp of Creme Freche on them a good lug of Olive Oil and a big bunch of chopped up Mint and Majoram and the juice and zest of one Lemon.

Salt and pepper to taste.

It is divine, you can also add what ever leafy herbs you have if you don't have the above ones.

UPDATE

we did the little garlic roasties. They were DELISH and went down very well

Boiled new pots tossed in olive while still hotl, with lardons (smoked) and spring onions or chives.

And mayonnaise is the work of the devil.

Little garlic roasties are one of our firm family favourites. We have them with just about anything but they go especially well with quiche and salads. They are also very nice with a homemade v garlicy/lemony yoghurt dip - I use mint but I guess you could use dill or chives instead.

the orasted potatoes, yum.

Just use parsley or chives instead of mint mamag!

Keep reading title ssd!

teeny roasted in garlic and olive oil potatoes