In recompense for my shameful non-posting...

Isn't it high time I put another recipe here? Does their rarity make them more valuable? Or is it merely their deliciousness that makes them valuable?

I'm rather fond of potato salad. Potatoes are a good neutral base for all sorts of flavors, and between types of potatoes, cut, cooking style, seasonings, temperature served, and so on, you can come up with any number of varieties of potato salad. This version is the second-best potato salad ever, and would be the very best if I added bacon, but people tell me that it's too much as it is. The ingredient proportions are approximate

Roast Garlic Potato Salad
3-4 lbs. red potatoes cut into one-inch cubes. Sometimes I peel these, sometimes I don't.
1/2 cup mayonnaise
1/3 cup roasted garlic cloves, mashed into a paste (see note)
1/4 cup red onion, chopped
1/4 cup green onion, chopped
1/4 cup creole or other whole grain mustard
1 tbs cider vinegar
1 tsp black pepper
1 tsp salt (probably more, actually. See instructions.)

Boil potatoes in salted water until fork tender. In the meantime, mix everything else together. Taste the mixture--if you can't taste garlic and onion and mustard, you probably need to add some salt. Unless the thing you taste instead of garlic and onion and mustard is salt. In that case you've screwed it up.

Drain the potatoes. Allow to cool to room temperature. Mix with garlic-onion mixture. Chill overnight, if you can resist.

It should probably serve 6-8 people, or 12-14 if it's a party and they're trying not to look like gluttons.

A note on garlic: If you don't know how to roast garlic, you might want to take a remedial class or something. Although I noticed that they're selling roast garlic on the olive bar at the Fresh Market around the corner, so you could use that in a pinch if you don't care what people think about you.