This is my version of a cold potato salad that I had at a Tibetan restaurant here in the Twin Cities. The seasoning is very simple. It is mildly hot, and you can adjust the heat up or down by varying the green chilis and cayenne.
This is an example of flavoring oil by cooking spices in it before using the oil in a salad.
Boil the potatoes in lightly salted water in their skins until done (about 15-20 minutes), drain and allow to cool.
Heat the peanut oil, and saute the chilis and ginger in the oil for 3-4 minutes. Peel the potatoes (optional) and chop in about ½ inch chunks, and combine with the flavored oil and other ingredients. Stir and adjust salt, then add the lemon juice and stir again. Chill at least 30 minutes before serving.