Optimum Dice For Potato Salad

Is there an optimum dice? From what I've seen of recent commercially prepared salads, the dice appears to be smaller then 1/2" and around 3/8". Years ago, slices and a round,pellet style cut were common until the mid 70's in food service. Nowadays, a large 1" cut is common in Homestyle deli type salads. I really don't have much familliarity with QSR's in the last 10 years and don't know what's considered typical . I don't do a potato salad as part of our kitchen menu mostly due to the labor and time involved. While I'm looking at options concerning a commercial slicer and dicer, I'm leaning towards a 3/8" grid for onion,pepper, and maybe potato prep. Any suggestions?

HI Dawn, This is a list of items I have in my order guide.
 
Blanched 70% approx 1/2".....
 
potatoes 1/2" diced ck.
 
Potatoes 70% cooked skin on dcd 1/2"   Cut Dia .5"x.5"x.75". Bake, grill or deep fry. Ideal for casseroles and breakfast potatoes
 
Potatoes dcd lg .......1" Raw potato
 
Potatoes Red diced 1/2"
 
Potatoes Red sciced 75% ck 1/4" 
 
hope this helps................Bill

Thanks Billy. The 1/2" seem a litttle big by eye, but especially with softer potatoes such as russets, they will reduce a bit with folding and mixing. I'm trying to find a sweet spot for a single grid that will handle both the veggies and potatoes without having to spring for another grid and plunger set beyond a square dice and lateral slice of the same size.

We cook our potatoes real soft and cut by hand. I chop the onion because I can chop fast,  it drives me nuts to see my prep help take so long, I just want it done and gone. I have the onions chopped smaller than the potatoes, the potatoes, when cooked to soft round off when mixed with the Mayo, mustard mix, we also use a lot of hard boiled eggs in the potato salad....................take care.................Bill