This potato salad is often used as a main dish in the summertime, but I think it is fine anytime. The idea is that you begin with a simple stewed-style "pot roast dinner" and save some extra meat and a little stock for the salad. I didn't have a pot roast cooked so I used a left-over flank steak. Actually I cooked an extra one for this purpose.
French Potato Salad with Beef Strips
2 pounds potatoes (white rose or red)
Cook the potatoes in their skins just until tender. Do not overcook. Mix the remaining ingredients in a salad bowl, and whisk around with a fork until blended. As soon as the potatoes are cool enough to handle, peel and cut them in slices about 1/8-inch thick. If the skins are nice and thin and the potatoes fresh from the garden, I don't peel them. Gently mix with dressing.