Indeed, the best kind
...is the kind made with lots of mayo. That really generates a nice SPLAT! when it hits.
I find the French and German versions (not mayo-based, more extra virgin olive oil, diced red onion, a splash of mustard perhaps) not as suitable for potato salad assaults.
Those countries produce better wine & beer (respectively). And their foreign policy isn't that bad, either (particularly when viewed in context).