My fail safe potato salad recipe is as follows:

Boil potatoes (with/without skins depending on preference and type), drain and allow to cool completely. I tend to chop large ones into the right size pieces before i cook them to avoid scalded fingers afterwards (i'm impatient!) and to avoid them falling to bits if cooked sans skins.

mayonaise (i always use the reduced fat version, but whatever takes you're fancy)
Salad cream - this is the key! (again low fat/low fat)
Ratio of mayo:salad cream should be 5:1
Chives or spring onions, fresh ground black pepper (or white pepper if you don't want black bits), pinch salt.

Put cooled potatoes in bowl, add mayo, salad cream, chives/spring onoins, salt and pepper. get a large spoon and gently mix together. Sprinkle a few extra chives on top for a garnish.

Yum, yum - simple but effective.

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