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I just finished some lettuce/tomato/cuke salad mixed with Susan's 'Hidden Cashew Ranch Dressing" - leftover from lunch - to which I added some avocado cubes and 3 previously cooked small purple, red, and golden (gourmet) potatoes, also cut into cubes. OMG it was sooo good. I have never used this kind of dressing and don't usually have cashews on hand. So I used raw walnuts instead which I'm sure tasted every bit as wonderful. I could've eaten more but ran out.

BTW, I prefer vinegar over lemon in most of my salads no matter what kind - gives it a more robust flavor....I tend to make my own vinegars with different herbs and edible weeds, or plain apple cider vinegar or the German Hengstenberg herb vinegar.

So, back to the OP, adding cooked potatoes to different salads (leftover or fresh) is another option to change the taste.

Hummus, salsa and guacamole are 3 of my favorites. When I want something more substantial for dinner i'll top the tater with vegan chili.

If you boil cubed potatoes in Vegetable broth they are not so dry.("Yukon Gold" are buttery tasting) A little italian seasoning is nice. and you can always make a gravey with vegi broth cornstarch or arrowroot and your favorite seasoning, like mustard, salsa,basil flakes. You can use the broth from the potatoes and keep all the nutrients and a thicker base to start with. Yum!!!!