If you really want to think outside the box, this is what I do
Roasted Redskin Potato Salad with Bacon and Bleu Cheese

Roast your potatoes, saute some chunked bacon and save the fat. When potatoes are roasted and still warm add the bacon, some crumbled bleu cheese, some sliced scallions, chopped parsley and some quartered artichoke hearts that have been thoroughly drained and then dried in paper towels
Make a vinaigrette with white balsamic vinegar, the bacon fat, dijon mustard. lots of cracked black pepper and chopped garlic. This is so sinfull, but so good. Serve it with grilled chicken