GREAT salad! And Clifton’s tips are right on- I have always cubed and THEN boiled my potatoes first. I have no idea why my mother and grandmother (and most everyone else) did the opposite. It not only saves handling hot potatoes, it prevents that mushiness. And after trying the dressing in the blender, wow! Thank you, thank you Clifton for that tip, it works AMAZING!
Thanks to the Noris family for sharing this recipe, it is delicious! A great way to use potatoes freshly dug from my garden. 🙂

https://cookieandkate.com/2015/herbed-red-potato-salad-recipe/

“After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.

“Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!).”

Thanks.