In America's southern States, potato salad is typically made using salad dressing which is basically sweetened mayonnaise, sweet pickles instead of dill, and a little to a lot of prepared mustard.

Southern-Style Potato Salad

8 to 10 medium white potatoes

1 small onion, chopped

2 to 3 celery ribs, sliced

2 tablespoons apple cider vinegar

1 to 2 tablespoons mustard

2 teaspoons celery seed

1/3 cup sweet pickle relish

1 to 1 1/4 cups salad dressing (such as Miracle Whip brand salad dressing)*

1 to 2 tablespoon prepared mustard

Salt and freshly ground black pepper to taste

4 hard-cooked eggs, coarsely chopped

1 to 2 hard-cooked eggs, sliced, for garnish (optional)

Fresh snipped parsley for garnish (optional)

Paprika for sprinkling (optional)

1. Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 2 tablespoons salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
2. When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl. Add onions, celery and chopped egg.
3. Combine remaining ingredients in a medium bowl; mix well. Add to potato mixture and gently stir to combine ingredients well. Spoon into serving bowl and garnish with sliced eggs, parsley and paprika, if desired.
4. Keep refrigerated until ready to serve.

*Or substitute 1 to 2 cups mayonnaise plus 1 to 2 tablespoons sugar.