re: Potato salad: more mustard or mayonnaise?

Mayo for me, but not too much, with a little squirt of yellow mustard for color. Be sure to use plenty of salt and pepper as the potatoes soak it up and small diced celery for crunch. Hardboiled eggs and green onions. I usually throw in Italian seasoning as well and some red wine vinegar for tang. That's the basic potato salad. Other times, I like to use seafood-boiled potatoes, as another person commented. Try using Cousins Creole Tomato dressing in place of or along with the mayo. This version would have no mustard. If you are going to use bacon bits in any version, only use bacon you've cooked and crumbled yourself.