Step 1

Fill a 5 quart stock pot with 3 quarts of water and put over high heat to bring to a boil. Add 3 Tbs Kosher salt to the water.

Step 2

While the water is coming to a boil, peel the potatoes and cut into 2” pieces.

Step 3

When water is boiling, use a large slotted spoon or kitchen spider to lower the potatoes into the water.

Step 4

Bring the water back to a simmer and cut the heat to medium high.

Step 5

Cook the potatoes for about 20 minutes until a fork can easily pierce the flesh of the potatoes. You want the fork to slide into the potato easily, however, don’t cook the potato so long that it falls apart when you slide a fork in.

Step 6

Drain the potatoes in a colander and then place them into a large bowl of ice water to stop the cooking. Allow to rest in the cold water for 3-5 minutes.

Step 7

Drain the water again and allow to drain well.

Step 8

Put the potato pieces into a large bowl and set aside.

Step 9

In a medium sized bowl mix the remaining ingredients together until well mixed. Pour these over the potato pieces and GENTLY mix with a spatula or spoon.

Step 10

Refrigerate for several hours, it's best if left overnight.