I have a sensitive palate.  It’s easily assaulted, intensely opinionated and it rarely fails me when trying to predict all the ingredients in a dish from a restaurant that I wish to duplicate at home.   Because of this, I sheepishly admit that my homemade potato salad was rather simple and unassuming.  I am a firm believer that simple food is good food.  Taking a basic potato and using a few simple ingredients to enhance the flavor of the potato and make it shine is the mark of a good chef. While in culinary school I learned about a Student Culinary Competition Team that competed on a national level for the American Culinary…