Potato salad has always had a place in my kitchen. It shows up next to grilled fish, alongside meat, or on its own when I want something simple and familiar. I learned it early, adjusted it over the years, and kept it close to how I actually like to eat. This is the version I make most often. Olive oil instead of mayonnaise, lemon for freshness, herbs for balance. It rests, settles, and tastes better after a few hours, which is why I usually make it ahead and keep it in the f