This is a fun summer favorite, tweaked just a bit to make it interesting. If you cook the potatoes until the edges rub off, they will mix with the vinaigrette to make a nice sauce. For the mixed potatoes, I used russet, sweet, and purple.
Mixed Mashed Potato Salad
4 lbs mixed potatoes, peeled & chopped 1-1/2 inch
Vinaigrette
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon dijon mustard
Salad
4 stalks celery, sliced 1/2 inch (about 1 cup)
1 half-sour pickle, minced
1 small sweet onion, chopped 1/2 inch
3 hard-boiled eggs, chopped
1/2 cup yogurt
1/4 cup mayonnaise
1 teaspoon salt
freshly ground black pepper
1 tablespoon hot sauce (optional)
Cook potatoes in boiling water until just soft, about 10-12 minutes. Whisk vinaigrette ingredients in medium bowl. Pour vinaigrette over drained potatoes and toss. When cool, add salad ingredients and toss. Chill for at least 6 hours. Taste for salt and serve.