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My favorite potato salad can be served hot, warm, or cold and because it has no mayo, is "Summer Safe". I use either yukons or any baby potato,scrubbed, not skinned. Boil until fork tender, drain and back in pot to remove any clinging water as steam. Saute red onion, multi-color peppers, garlic scapes [in season, or garlic otherwise],washed capers, and pittd calamatas in extra virgin olive oil. Add hot chicken stock to potatoes to moisten,then gently toss with contents of saute pan, add grey or kosher salt and some grinds of mixed pepper corns. Called French potato salad. Anyone for a 'throwdown'?
regards\ebroth