I prefer pickle juice (with relish) to vinegar, which doesn't agree with me.
Ed's recipe with broccoli and cauliflower is interesting, but of course we prefer out local potatoes. Yukon Gold is a good variety here; the skins are thin and they don't have to be peeled.

They also bake quickly in the microwave and I always have one with a steak. Three minutes a side at high, so they take about the same time as the steak. Lots of butter, some chives, salt- excellent.