Every potato salad enthusiast has a potato-and-dressing combination that they adore and staunchly defend. My favored combo is a batch of waxy potatoes dressed in lemon juice, olive oil, salt, pepper, and thyme — a recipe which we whipped up this afternoon, and which I cannot stop eating. I think I’ve been into the refrigerator for potato salad at least five times today.
This tendency for willpowerlessness in the presence of potato salad runs in my family. A sibling of mine once threw away a carton of creamy potato salad one evening in an effort to stop eating it, only to dig it out of the trash the next morning for one more helping (with no negative gastrointestinal consequences, I might add — this sibling has a stomach of steel and an admirable and hardworking gut flora.)
Ah, potato salad, you wonderful summertime staple. We are prostrate before you!
[Update: see comments below for the recipe!]