I like to roast my potatoes woth garlic salt, rosemary and onion soup mix. First toss the potatoes in some oil in the pan, then season on all sides. Bake at 400 or so for about 20-25 minutes. The rosemary is essential, IMO. Sometimes I use red new potatoes and slice them almost to the bottom, as many slits as I can make. then oil and spice as usual. When they bake, they fan out slightly. So pretty, as well as delicious.
For potato salad I toss the cut up cooked potatoes with some Miracle Whip (the best thing for potato salad, IMO), some chopped red onion, celery, grated carrots, and maybe some diced green or red pepper. Season with a little kosher salt, to taste and chill for at least several hours.