My fave is definitely to add a good vinaigrette but I prefer to use balsamic vinegar rather than ordinary, olive oil, salt and freshly ground black pepper to taste, add while the spuds are still warm/hot and allow to cool while absorbing the flavours. Heavenly.

Works a treat with french beans too.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.