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This one looks like a good basic potato salad recipe. I'd say four or five potato's is about 2lbs. When I make potato salad, I figure a potato per person.
Half of the battle in cooking is technique, which is why  shrubber and I watch FoodTV endlessly. Watching *how* they mix the ingredients or *how* they peel the garlic has helped a lot.
So.. peel and cube the potato's before you boil them. Don't boil them too long because you don't want mashed potato salad (or maybe you do, that's yummy too) And let the potato's cool before you mix the dressing in with them. I usually fridge them for a half hour or so. Mix up the dressing, pour over the potato's and turn lightly with a spatula, that way the potato doesn't break down. Make it the night before, so the ingredients have a chance to mix with each other. The vineger used could be white vineger as well it will still be good.
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This one looks like a good macaroni salad. I'd substitute italian salad dressing for the oil, and Best Foods mayo. Same technique with the potato salad, don't overcook the pasta, let it cool before you mix in, make the night before. Also, get some *fabulous* pasta for this recipe, something curly with color!!
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