Step 1

Cook the potatoes in salted water and let them cool completely, or at least until they are cool enough to handle. Chop them into small chunks or about a half inch dice.

Step 2

Hard boil the eggs for about 10-12 minutes. Drain off the boiling water, cover the eggs in cold water and let them cool for 10-15 minutes before peeling off the shells and cutting the eggs in half to remove the yolks to a small bowl. Chop the egg whites into small pieces and add to the chopped potatoes.

Step 3

Add about a tbsp of the mayo to the egg yolks and mash with a fork until the yolks and mayo form a smooth paste.

Step 4

Add the mashed egg yolks to the chopped potatoes along with all of the remaining ingredients.

Step 5

Toss together well until all of the potatoes are evenly coated in the dressing that forms.

Step 6

Cover and chill the potato salad for several hours or overnight before serving.