Peel and dice the potatoes into about 1 inch pieces.
Cover them with water and bring them to a boil for about 15 minutes UNCOVERED or until tender. Drain in a colander.
Let the potatoes cool before mixing so they won't crumble. I actually put mine in a bowl in the refrigerator for about an hour.
In a separate bowl, mix the other ingredients together.
Then add the potatoes and mix gently.
You can boil larger chunks of potatoes with the skin on if you prefer. After you have cooked and drained them, just scrape the skin off with a knife.Plan to give your potato salad several hours in the frig before diving in. The flavors get better and better as the hours go by. (usually 4-6 is plenty of time). Making it the day before is even better if you have time.If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator. If your potato has been at room temperature longer than 2 hours, discard any leftovers since bacteria can grow if left out too long.