I roast them to eat with dinner and make a salad of the leftovers. I roast them just with oil and s and p...oh and a little garlic....have to add garlic!
And I cut up the leftovers and mix with some diced sweet onion, bell peppers, chopped egg and dress with a vinaigrette......( dijon, honey, mild vinegar like rice or champagne, herb of choice...dill is good for potatoes and olive oil....more oil than vinegar).
I don't cook them less....I hate hard potatoes in salad....would rather a bit mushy!

Emeril has the BEST roasted potato salad recipe. It's the only one I make anymore, since I tried it about 14 years ago...Because I am too lazy to make my own mayo, I use purchased mayo and since I've never been able to find Creole mustard here in the NW I use dijon or whole grain. Oh, and I don't incorporate the cilantro into the dressing, but chop and fold it into the potatoes, etc. If you process it with the mayo, you get a lime green potato salad, yuck.

Let me know if you don't want to click on the link (it's to Food Network) and I'll copy and paste the recipe...

Flo's Roasted Potato Salad

I like mine with some capers and thinly sliced onion and a Dijon vinaigrette. Or I make another version with bacon. So good.

I don't make a mayo potato salad. We like them cooked with the skins on then cubed and a dressing of olive oil, red wine vinegar, whole grain mustard and minced herbs. We love it.

Darn, forgot the pea shoots. I'm growing a dwarf variety just for the baby shoots.

Hint about a vinaigrette style dressing for potatoes and pasta salad...add just a couple tbsp at a time while potatoes are still warm. Let cool, then add more to taste when tossing the rest of your ingredients. My test was just a tad heavy on the dressing but i just had a few cups of potatoes. Diced red pepper for color and a bit of sweet...I'll have that on my grocery list.

Some good ideas. Will try something out for next weekend's pot-luck. Thank you all!

I'd try roasting the potatoes w/ just olive oil and s&p, then I'd make a German potato salad. I make a variation on a recipe from an old Better Homes & Garden cookbook and with lots of fresh parsley it would be perfect at room temp, if that works for you.

Red potatoes do stay nice & moist after roasting. I toss w/ a few Tbs. olive, often w/ herbs, spices mixed in first. I like sage, smoked paprika, rosemary, S&P.

This is one of my favorite potato salad recipes:

Ingredients:
2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices
Dressing:
½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced

Preparation In a large pot place potatoes and cover with cold water and a large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzle with vegetable oil and a sprinkling of salt and pepper.

Preheat your grill to medium high heat (400°-425°). Clean and oil the grates.

While grill is preheating make your dressing. In a bowl combine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside.

In a separate bowl combine all of the herbs. Set aside.

Grill the onion slices about 5 minutes per side until charred and slightly softened.

While the onions are grilling, grill the potatoes cut side down for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowl and add the herbs. Stir to combine.

Remove the grilled onions and roughly chop. Add to the grilled potatoes and herbs. Add half of the dressing, mix well without breaking up the potatoes too much. Taste for flavor adding more dressing if needed by the tablespoon.
Serve warm or room temperature

I make an Italian style potato salad with red potatoes, steamed chilled green beans cut up, or a mix of green and yellow, some red onion, and whatever else you want to add--olives, celery for crunch, or nothing else is fine too. Then dressing of EVOO, balsamic vinegar, some mustard and maybe some italian seasoning, or at least a dash of oregano and some fresh basil is good too. Good also with tuna salad and some lettuce and tomatoes, and you've got salad Nicoise.

Boy....your salad Nicoise must be very different from mine. Mine is always a composed salad, carefully arranged on a plate, with some chunks of tuna and always egg....tomatoes, greenbeans, potatoes, olives on a lettuce bed and topped with a dijon vinaigrette.

Linda, since you've described it so beautifully, that's what I need to be making on these sweltering days!

I have a question about roasting potatoes for salad: If they get a little color on them, does it flake off in the salad and make it look less appealing? Also, how does one keep the potatoes from sticking to the sheet pan? I'm afraid if I use parchment paper the potatoes won't color at all. Maybe I'm way off! Sure would appreciate your input. (Dinner is for meeting dd's soon-to-be m-i-l. Salmon, green beans, etc.)

The parchment paper won't affect the color on the potatoes. I never made a salad with the rosted potatoes, but I don't think the color will flake off.

The color won't flake off, but I think parchment could affect the browning. I'd just use plenty of olive oil in your roasting pan and stir frequently to keep from sticking.

Thanks!

Not sure if it's too late for your special dinner, but I forgot to say that I have much better luck roasting new type potatoes rather than the Idaho type spuds. Little red or yellow fin potatoes hold together better for roasting and getting a nice crust on the outside, aided by the oil in the pan. Don't try it with the larger baker type potatoes.

To all the above recipes, add a few drops of quality truffle oil.

Quick and easy to make a delicious difference.

dcarch

I always use parchment. Equal sized small potatoes, cut in half, tossed in a bit of olive oil and a few herbs/minced garlic, cut side down on the parchment on a parchment lined sheet tray, single layer. 350-375 and check with a fork for tenderness after about 45 minutes. Higher heat if your want them a bit crusty.

All ovens behave differently so do check and test. Without parchment then could stick because of the starches in some of the creamier small potatoes.

All sheet pans are different. I use one that is steel and browns nicely but horrid for cookies as it gets so hot quickly.

Good to know that parchment allows browning/crustiness. I'll try that sometime, as I had my doubts. I have a large roasting pan which I use for larger amounts that doesn't stick, but when I want to do smaller amounts, it would be nice to use my stainless sheets.

I know it’s no longer in vogue, But I like a good old-fashioned mayonaise potato salad with egg. I boil the potatoes usually peeled maybe not until just barely tender so there’s still a bit of a bite to them but not raw. When the cubed potatoes are still warm I like to toss them with a bit of Italian salad dressing . Then I make a dressing with mayonnaise and yellow mustard celery salt and pepper and thin it with some dill pickle juice. Then I add celery, green onion and either chopped dill pickle or sliced green or black olives. Chopped hard boiled eggs and the mixture is mixed together. The consistency of the mayo thinned with the pickle juice makes it moist but not soupy. We love it, but don’t have it often.

Louise, I do also. I like other ways of doing potatoes, but they are a potato side, not potato salad. LOL.

Same with me, Louise. As you mentioned, seasoning the potatoes while they're hot or warm can really make all the difference. I give mine a good splash of white wine vinegar or apple cider vinegar. I've had way too many blah/boring versions due to lack of seasoning. Potato salad also needs salt, including enough in the boiling water.