This recipe is extremely approximate, as I was just playing it by ear, but this should be the basics. I'd suggest increasing the green onion and thinning things out with a little vinegar.
3 lbs yukon gold potatoes, cleaned, diced, and boiled with salt until just tender (but not peeled)
4 T madras curry powder
3 C mayo
1/2 C whole milk
6 stalks celery
6 T mustard oil
2 T black mustard seeds
one bunch green onions
4 T dijon mustard
Salt to taste
Crackle the mustard seeds in the oil, then add in the celery and the white parts of the green onion. Saute briefly, then add the curry powder, and saute for another couple of minutes. Kill the heat, then add in the mayo, milk, green parts of the green onions, and dijon mustard. Stir to combine, taste it and adjust the salt, realizing that potatoes need A LOT of salt. Mix everything, chill, then taste again.
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