The World's Greatest Potato Salad
Take some number of boiling potatoes, you decide, peel them, cut them in half and boil until they are just cooked, not a second more. Dice them into neat little cubes -- appearance is important here.
Pour over the potato cubes while they're still warm a tart dressing made of good olive oil and wine vinegar, equal parts of each, salt and freshly ground pepper. Don't use balsamic vinegar; there shouldn't be a hint of sweetness in this potato salad. And don't soak them in it.
I like a little onion in it but not much, so I cut an onion in half and scrape some onion juice into it. There should not be any pieces of raw onion. Chill.
Peel celery stalks, cut them into very thin crescents, and add the amount that seems right to you. Neatly chop lots of green olives stuffed with pimiento and add those as well.
Just before serving, add just enough good-quality mayonnaise such as Hellmann's (actually is there any other good-quality store-bought mayonnaise?) to coat the neat little potato cubes lightly. Taste for seasonings and add more salt, pepper or vinegar if necessary. Do not add pickles. Do not add chopped egg. Do not add mustard.
Serve on a platter lined with leaves of boston lettuce.