Step 1

Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.

Step 2

Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.

Step 3

Mix together all of the ingredients except the potatoes.

Step 4

Pour the over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.