Thanks, Peace. I'll try the sauce.

Inspired by the links, I invented this for a summer's day.

Potato salad with chervil

Mix dressing: 1/4 c. vegetable oil (I like corn oil.) 1 T lemon juice, 1 T lime juice, a few grindings of black pepper. Mix well with a whisk. Stir in a fistful of fresh chervil, snipped. Let stand to blend flavors.

Boil: six medium-size red potatoes (or any kind you prefer except baking potatoes.)

When the potatoes are done, drain them and allow them to cool until safe to handle. (Don't let them reach room temperature, or they will have an unpleasant, waxy texture.) Chop up the potatoes, peel and all, and mix them gently into the dressing. Refrigerate until time to serve.

Let diners put their own salt on.
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At our house, there is a difference of opinion. I thought there was too much lime taste, but my husband thought it was just right. People might want to adjust the amount and strength of the lime juice. Either way, this is good.