1. Place potatoes in a large deep pot; cover with cold salted water. Bring to a boil over high heat; cook until barely tender.
2. Drain potatoes; let cool at room temperature until cool enough to handle.
3. Toss warm potatoes with vinegar; cut into evenly sized pieces of approximately the same shape (slices, cubes, etc.).
4. Toss potatoes with dressing and desired mix-ins.
5. Refrigerated, covered, for several hours before serving (up to 3 days).

BASIC POTATO SALAD DRESSING: In a small mixing bowl, whisk together 1 cup mayonnaise, 3-5 tbsp. mild vinegar to taste (try flavored vinegar, too!), 1 ½ tsp. kosher salt and ¾ tsp. freshly ground Kowalski's Black Peppercorns; keep refrigerated until ready to use.

Mix-Ins:

• 1-2 cups chopped red bell pepper
• 1-2 cups thinly sliced celery, including leaves
• 1 canned chipotle pepper in adobo sauce (from the Global Foods Aisle), finely minced
• ½ cup diced red onion
• 1 cup thinly sliced green onion
• 1 cup chopped sun-dried tomatoes
• ½ cup warm smoked salmon
• ½ lb. cooked pancetta, diced
• ¾ lb. bacon, cooked and crumbled
• 3-4 hard-boiled eggs, diced
• ¾ cup blue or Parmesan cheese
• ¾ cup finely chopped fresh herbs (such as dill, Italian parsley, basil or chives)
• ¾ cup finely diced pickles
• 3 tbsp. capers
• 2 tbsp. chopped sweet pickled peppers
• ½ tsp. crushed red pepper flakes

Tasty Tips:

• You can also try sweet potatoes or other large potatoes, but peel them first and cut them into large chunks before cooking.
• The amount of dressing required will vary depending on the choice and amount of mix-ins used. Reserve extra to moisten the salad just before serving, especially if you are refrigerating the salad for more than 24 hrs.