Potato Salad 2 ways!

OK,

So here are two potato salad recipes you can modify to fit your needs.  For both, cut the potatoes into about 3/4" - 1" cubes and boil them until they are fork-tender and put into the oven at 450 degrees or on the grill for about 10-15 minutes, or until they develop some light brown spots, keeping an eye on them so they don't burn - especially if you have them on the grill.  Then, do this:

Asian Sweet Potato Salad:
I used a cup of diced raw sweet potatoes.

1 T. rice wine vinegar
3 T.  sesame oil
2 t. soy sauce
1/8 t. of Chinese 5-spice and freshly-grated ginger
1 t. sesame seeds.

You can also add in some cilantro or chopped granny smith apples.
Toss the sweet taters in the dressing.  It's best at room temperature.

Potato Salad Puttanesca.

This is  a g-rated website, so all I'll say is Puttanesca was first created by ladies, who, um, worked....late at night...helping men feel better about themselves....

Ahem.  This dish is usually done as a pasta with a tomato-based sauce and a couple of anchovies, but I wanted it to be meatless so you wouldn't have to worry about it going bad at your picnic.

3 c. cooked and roasted, fork-tender potatoes (I used baby white ones from the market, but red or yellow-skinned would work too.)
2 T. red wine vinegar
1/4 c. olive oil
3 cloves roasted garlic
2 t. capers
red pepper flakes to taste
and you might want to add in:  some kalamata olives, some italian parsley, some arugula or asparagus...or even some chopped scallions.  

I hope you have a blessed Memorial Day.  Tomorrow I'll make some black beans as a warm side dish. Until then, I'll see you at the market!!!