I am still of the " less is more " way of thinking with potato salad [:)] I like to be able to taste the potato….I have lately been adding sweet(ish) horseradish sauce and a touch of Colman’s mustard powder to mayo based potato salads for serving with cold meat. I love hard boiled eggs, pickles etc but I prefer then served seperately to the salad. I have some lovely Spanish smoked paprika with makes a very tasty last minute sprinkle for the mayo based kind also. In the interests of watching fat content, I sometimes make a dressing with half light mayo, half 0% fat greek yoghurt – its DELICIOUS ! very good texture and lovely tangy flavour.
I find the fancier heritage new potatoes you get at farmers markets and posh supermarkets respond better to a mild and slightly on the sweet side vinaigrette dressing, applied whilst warm. Usually with either a fruit vinegar, or a touch of honey and whole grain mustard and good fresh herbs, and chives/mild red onion.