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Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan.
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Drizzle with the 1/4 cup olive oil.
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Sprinkle with the salt and pepper; toss to coat.
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Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.
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Meanwhile, prepare Classic Potato Salad Dressing.
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Toss potatoes and dressing while potatoes are hot.
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Let stand for 15 minutes.
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Cover and chill up to 24 hours.
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To serve, stir up to 1/3 cup milk into potato mixture to desired consistency.
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Place potato salad in a large serving bowl.
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Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad.
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Classic Potato Salad Dressing: In a medium bowl stir together 1-1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
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*Test Kitchen Tip: If desired, potatoes can be cooked in the microwave.
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To microwave potatoes, omit olive oil.
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Place half of the potatoes in a microwave-safe 2-quart casserole.
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Add 3/4 cup water and 1/2 teaspoon salt.
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Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice.
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Drain potatoes; set aside.
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Repeat with remaining uncooked potatoes, using additional water and salt.
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*Note: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible.
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When working with chile peppers, wear plastic or rubber gloves.
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If your bare hands do touch the chile peppers, wash your hands well with soap and water.
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**Note: To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.
