Mayo, potatoes, celery, a bit of parsley, boiled eggs, bacon bits, a bit of salt and pepper, some red pepper or curry to spice it up a bit…
Boil a kilo of potatoes, but not too long, take them off just before they are done. Cut them into big chunks and toss them into a bowl.
Squish a lemon and a lime toghether with a solid splosh of olive oil, and a squirt of balsamic vinegar. Toss this onto the potatoes and mix, and leave it to let the potatoes soak in the flavours.
Meanwhile chop some parsley, a couple of chilis (remove the seeds), a handful of cherry-tomatoes, a red onion and some fresh basil. Get out the real olives and some chunks of feta-cheese. Wash a couple of handfulls of rocket-salad. Leave these to give the kitchen a good smell while you roast a handful of pine-nuts with a pinch of salt.
Now its just to mix it all up, while cracking some pepper into it and a pinch of salt, sprinkling the roasted pine-nuts on top.
Goes well with anything 
You mean, besides the vinegar that is included as an ingredient in mayo?
Yeah, besides that. I don’t like a tangy tasting potato salad.
Nice recipe, I like it. Ya know, if you were to leave out the Mediterranean ingredients- keep the rocket but with the addition of ramps, and use white vinegar, a touch of mollases, and some sugar as the vinaigrette. A bit of french style creamy goatcheese perched atop, and a warm, wild mushroom, duxelle sprinkled about you could make a great appalachin potato salad. Maybe some Picled Green Walnuts to garnish.
Here’s mine. It’s simple but tasty
5 lbs bag of yellow potatoes (prepared so no pieces are more than an inch square)
8 hard boiled eggs (chop up 5, set aside 3 for slicing later)
into the big bowl goes
the spuds
the chopped eggs
mayo (Hellmans, but if you’re lucky enough to get it, use Caines)
onion powder to taste
garlic powder to taste
celery salt to taste
salt & pepper to taste
when mixed, place the egg slices on top, and sprinkle paprika over everything.
That’s it. I like it cold with a little dab of Worchestershire sauce.
I’ve heard my favorite recipe referred to as “country style” or “basic” - whatever - it’s good!
potatoes - skins on if I’m feeling lazy
boiled eggs - a lot!
pickle relish
miracle whip (the dreaded stuff that DH actually prefers)
mustard (about a 10th the amount of mw)
salt and pepper
sometimes I add bacon bits
We eat it freshly made and warm or chilled.
And a half teaspoon of fresh milled Mustard Powder from the Mountain.
A few times a year I maked baked potato salad, just for something different. Not a traditional potato salad at all, but one with all the flavors of baked potato yumminess.
Boil ~5lbs redskins whole until fork tender, drain and let cool completely.
Chop with skins on into smallish cubes.
Add a pound or so crumbled bacon, 2 cups shredded cheddar cheese and 1 bunch sliced scallions.
Mix 2 cups sour cream with 1 cup mayo, add garlic and seasoning salt and pour over everything else and mix.
Folks are usually initially suspicious about it, then beg for the recipe and refuse to believe it’s that simple.
devilsknew, absolutely! Interesting tweaks you propose there 
I must admit that this potatsalad is never the same each time I make it, always some other ingredients that plop into it. Sometimes it even ends up like a basis for a chickensalad.
My father made the best Potato Salad. Unfortunately, he only passed the recipe down to the Eldest Son (damn you, Kilvert’s Pagan! 
), so I don’t know how to make it …