I love potatoes! MIL makes a Croatian style potato salad, which is vegan, so grat for me as I used to be

Croatian potato salad
sorry no quantities, from memory about 15 or so golf ball sized potatoes. Says red potatos but I've used chats and its fine.

Boil small red potatoes until fork tender. Cool. Slice when cool.
Saute sweet onions (1 or 2) and 1 teaspoon of minced garlic in olive oil
(several tablespoons). Season with salt and pepper.
Toss with the potatoes and warm in oven.

French potato salad

Ingredients:
9 potatoes
1/2 cup vegetable oil
1/4 cup tarragon vinegar
1/4 cup beef consomme
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight

German potato salad

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings
Peel potato and dice into cubes. Boil potatoes and add salt.
Chop scallions into fine pieces and saute (in olive oil) until browned.
Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
Mix together, then add mayo (or sour cream).

Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan.
Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.

Potato salad with mustrad dressing - SFI

Ingredients (serves 8)
1.5kg desiree potatoes, peeled, halved
425g can baby beets, drained, halved
2/3 cup Maille dijonnaise (see note)
1 small red onion, finely diced
1/2 cup dill, roughly chopped

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

Horesradish potato salad - SFI
Ingredients (serves 8)

2kg large coliban potatoes, halved
1 cup sour cream
1 lemon, juiced
2 tablespoons horseradish cream (see note)
200g snow peas, trimmed, shredded lengthways
1/3 cup dill, roughly chopped

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain and set aside to cool slightly. Slice potatoes and place in a large bowl.
Whisk together sour cream, 1/4 cup lemon juice and horseradish cream. Season with salt and pepper.
Add snow peas and horseradish mixture to warm potatoes. Sprinkle with dill and season with salt and pepper. Serve.

Italian potato dressing - SFI
Ingredients (serves 4)

1kg potatoes (chat, nicola of kipfler)
2 sprigs rosemary, leaves removed
olive oil spray
1/2 cup feta-stuffed green olives, halved
1/2 cup semi-dried tomatoes, chopped

Dressing
1/2 cup extra virgin olive oil
1 tablespoon cider vinegar
1 teaspoon caster sugar

Scrub potatoes. Place into a large saucepan of cold, salted water. Bring to the boil. Boil, partially covered, for 15 minutes or until almost tender. Drain. Remove to a plate. Cut into 3cm pieces.
Preheat oven to 230°C. Spread potatoes over a baking tray. Sprinkle with rosemary leaves. Spray with olive oil. Season with pepper. Roast for 15 minutes or until potatoes are light golden and tender. Transfer to a bowl. Add olives and tomatoes.

To make dressing:

Combine ingredients in a screw-top jar. Shake well. Pour over potato salad. Toss gently to combine. Serve.