If you think all potato salads are bland and boring, I cannot urge you strongly enough to make this. It is seriously great and very unusual. And it's not any more work than a regular old version with boiled eggs and pickles.
The original recipe says to serve this warm or at room temperature, and I wish I had paid attention to that direction and not refrigerated it. You wouldn't want it to sit out for hours, but it's not very perishable. I felt that the flavor of the freshly-made salad was better than it was after being refrigerated. If you need to make the salad in advance, I'd advise keeping the dressing separate until you're ready to serve. Potato salad recipes often say to mix the dressing with the potatoes while they're still warm so that the dressing will be absorbed, but I don't think that's a good idea. You want your potato salad to be creamy, and if the potatoes have drunk up the dressing then it's going to be dry. Just my opinion, as I'm sure my dear readers will be astonished to hear. You'll have to refrigerate the leftovers, of course, but that's life.