Try Potato Salad: Fifty Great Recipes by Barbara Lauterbach. Barbara has not only found tasty potato salad recipes from all over the world, she has made them simple to follow and noted substitutes where you may need them.

Ingredients:

• 1 1/2 pounds new or fingerling potatoes, halved
• 1/2 large bell pepper, any color
• 3/4 cup salami (at least 4 ounces)
• 4 ounces feta cheese
• Basil leaves, to taste (may substitute generous pinch of crushed dried oregano)
• 6 Italian-style black olives, pitted
• 1/4 cup thinly sliced red onion or chopped scallions
• 2 tablespoons red wine vinegar
• Salt
• tablespoon Freshly ground black pepper
• 6 tablespoons extra-virgin olive oil

Directions:
 
Bring a large pot of water to a rolling boil. Add the potatoes, reduce the heat slightly so the water boils gently and cook just until the potatoes are tender, 7 to 10 minutes, depending on the size.
While the potatoes cool, slice or dice the bell pepper, salami, cheese, basil and olives and transfer to a bowl. Add the onion or scallions. Set aside.
Transfer the potatoes to a colander to drain. Sprinkle with the vinegar. When the potatoes are cool enough to handle, after about 5 minutes, slice them 1/4- to 1/2-inch thick or dice them the same size as the other ingredients. Transfer to the bowl and add salt, pepper and oil to taste. (May cover and refrigerate for up to 2 hours.)