Potato Salad is like politics - people either love or hate it, and have very passionate opinions about their preferred brand/mix of it.
Here's my new favorite, courtesy of my MIL:
Enough Russet Potatoes to fill your large pot, peeled, rinsed and cut up.
Carrots, peeled and shredded
Celery, "strung" and chopped
Mayonnaise (or Miracle Whip if you like it sweeter)
Cook the potatoes until they're just a bit overdone (make them soft like you would for mashed potatoes from scratch), drain, let cool a bit, and cut into smaller pieces. Set aside and let cool for about another 10 minutes or so. Add the carrots, celery, and enough mayo to make "moist", and onion salt to taste. Cover, and refrigerate until you're ready to eat it, or it's cool enough to not burn your tongue.
I like this one to sit overnight, as the onion salt really flavors it better after a day in the fridge. It keeps...well, I don't know, as we generally scarf it up in the first day! I imagine you could keep it up to a week or so...