Potato salad is usually a dish made by someone else's mother and brought to a potluck. Many versions I have had in the past were mayonnaise-based with large chunks of other things in it.
This recipe is a very welcome upgrade from both a taste and fat content perspective. It can be made up to 2 hours ahead and served at room temperature.
It was still excellent, cold from the refrigerator, as leftovers the next day.