I find that if you cook the potatoes whole, they have a nicer texture for potato salad (different to if you were making them to mash).

I usually have potato salad as one of a few side dishes, so how I make it depends on what else I'm preparing. I like it best, though, with whole cooked new shiny potatoes (cleaned up after cooking), mayo, and finely chopped onions. If I want something more substantial, I might throw in some hard boiled eggs. I might add some celery for extra crunch. One time I added fried tomatoes and onions and that worked really well.

I don't tend to add meat ... although I made a lovely Thai style beef salad the other day ...

Wonder that looks great!

Katy I was playing with the idea of finely chopped celery. I always add it to my fishcakes and it makes them IMO.

My spuds are on, no pics from me though.....I just slap the food onto the plates lol

Sin, I think it's only a personal preference not an Aussie thing to cook the onion.

I never cook spring onion but now I'm wondering what it'd taste like.

ah,okay,thank you! i've been perusing the foodie sites several people have posted,and there ARE several things that are completely different.:) 

but it's kinda cool to see things i make regularly cooked in a completely different way.

i got to thinking about this discussion,and the fact that i actually make 3 different potato salads. one is traditional new england,one is traditional midwest,and one is german( my hubby is 3rd generation german).

it all depends on who i'm making it for,you know?

it's fascinating to me,and has led me to try to find new sites based in other countries too!