Mine is pretty close to what Braslvr posted...only I don't use olives (I will give it a shot, it sounds great) and I use my favorite Guldens Spicy Brown mustard.

And I don't add salt, as my secret weapon is to add a vegetable bouillon cube or two to the potatos as they cook.

As a side note, Golden Corral used to have a "Cajun" potato salad and I could never figure out what they added...anyone know?