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Manufacturers universally tell you to refrigerate mayonnaise once opened, though, because it helps preserve the flavor. Warmth causes mayonnaise to break down after a while, and it gets to the point where it just tastes oily. Homemade mayonnaise, of course, is a different matter. With its use of raw eggs, it is highly perishable and should be consumed immediately or refrigerated and finished off very shortly.
Mass-produced mayonnaise brands are pasteurized and contain preservatives, which is not necessarily true of homemade mayonnaise. If the potato salad has been left out of the refrigerator for any length of time, such as leftovers from a meal, it should be used within one day.