An article in the LA Times about potato salads at different restaurants around town prompts me to try to re-do my own 'best' one of these days. I rarely make it the same way twice, and haven't made it at all lately.
Here's the LAT article -
My old favorite in memory - it was a felicitous combo of just right cooked/chilled red boiling potatoes (lots), a couple of blue potatoes, also boiled but not mushy, some fat delicious green olives, some sweet red pepper, (what else, can't remember, likely a fat handful of fresh chopped basil), and a dressing of good olive oil, red wine vinegar, garlic, salt, pepper... Don't think I added tomatoes (what with the bruschetta..)
I think I'd do garden tomatoes on the side.. and now I might add thin sliced sweet onion, but that would be a different salad. That one of memory was pretty simple.