Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Stir together potato and egg.
Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.
Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
Light Potato Salad: Substitute 1 cup low-fat mayonnaise.