Moishyk,
I have different recipes for potato salad, one is pareve, the other halavi, the other basari.
The basari one is German potato salad. You take 8 ounces of either Jack’s facon or beef fry and fry it until crispy. Keep the oil from the “bacon.” Reserve the cooked bacon. Add a diced onion to the drippings and fry until soft. Add 3/4 cup cider vinegar, a little sugar, and a tablespoon of good, grainy mustard. Cook down for 2 minutes. Whisk, and add 1/4 cup of canola oil, slowly whisking it in. Season with salt and pepper, and add this hot dressing to your red potatoes, which have been cut into small chunks and boiled. Fold the dressing in, add chopped parsely and 8 thinly sliced scallions. Tweak the seasoning with salt and pepper.
The halavi one uses a dressing of cider vinegar, sugar, salt, onion powder, garlic powder, celery seed, pepper, mayonnaise, chopped dill, sour cream, and diced red onions, along with diced cooked baby carrots, thawed frozen peas, chopped pickle, red potatoes that have been boiled and cut into small chunks, and hard boiled egg. Garnish with a sprinkle of paprika. This is an Israeli-style salad, with the addition of peas, carrots, and pickles.
The pareve one is the same as the halavi one above, minus the sour cream. A pareve version of that potato salad can even be turned into the basari famous Russian Salad “Olivier” with the addition of chopped cubed chicken.
A good potato salad is a great addition to a summer meal, and I actually enjoy potato salad a lot over Pesah. The above recipes are great for Pesah, except you’d want to leave the mustard out if you’re Ashkenaz and you’d want to use a non-kitniyot oil. And you’d want to leave peas out to, if you don’t eat kitniyot.