The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger.
Combine potatoes, 1-1/2 teaspoons salt, the red-pepper flakes and enough water to cover in medium-size saucepan. Bring to boiling; boil 10 minutes or until fork-tender.
Meanwhile, whisk sesame oil, vegetable oil, ginger, mustard, vinegar and remaining 1/2 teaspoon salt in large serving bowl. Whisk in sugar.
Trim tough ends from reserved scallion tops; slice lengthwise into 2 x 1/4-inch long strips (should be about 1/2 to 2/3 cup). Add scallion and sweet red pepper to dressing in bowl.
Drain potatoes. Add to serving bowl; toss well to combine. Sprinkle with sesame seeds. Serve slightly warm. Makes 6 servings.