Try a little celery salt. Adds a nice flavor!

Must have pickles and some pickle juice in the mayo, egg yolk, mustard mix. I like chopped celery in mine as well. Oh and mom always added a touch of turmeric to give an extra boost of yellow coloring.

Paprika on top and I slice eggs for top also.

The type of potato you use will make a difference also. A russet will mash easier. Some people only use the red-skinned ones. They are firmer. I opt for the good old basic Yukon gold. To me it's kinda the best of both worlds.

red onion must be red
mayo and mustard
chopped pickles not relish
celery if by choice
egg if by choice

If you don't want to make your own, Tin Roof has a terrific potato salad... one of the better store bought ones I have ever had.

@ginx : Similar to yours...but I chop up whole dill pickles (Not a fan of relish). I boil the onions with the potatoes (or the eggs), and leave chunks of potato in the salad (I mix up all the dressing ingredients first, then fold in the potatoes so they're not total mush). Smoked paprika vs regular...and I add a splash of white wine vinegar. The game changer is serving it warm! I know it sounds weird, but it's amazing, esp. alongside some juicy ribs! Edit: No celery.

Potatoes
Green bell peppers
Onion
Egg
Dill pickles
Mayo
Mustard
Salt
Pepper And chunky! 😋

I'm not that fond of cold potatoes but I will eat HEB's white potato salad.

Mine is fresh from the store .

I either use whole pickle and chop them or i get the deli style relish (large chop). Have never used garlic salt or celery. I prefer the combo of chunky with a little smooth to it as well.

60/40 mayo/sour cream
potatoes (I tend to use the canned boiled new potatoes for simplicity)
Blue cheese
Crispy bacon
Finely chopped scallions
Chopped chives.Inspired by a Central Market potato salad we had, goes great with BBQ.