Step 1

Wash potatoes and place them in a large pot. Add a generous amount of cold water, and make sure to completely cover the potatoes. Stir in 1 teaspoon salt. Let the water come to a boil. Cook potatoes in boiling water until potatoes are soft, about 20-25 minutes. Pierce the potatoes with a fork to test for doneness (softness). Tip: if using eggs, boil them in the water with the potatoes for the first 12 minutes.

Step 2

Let the cooked potatoes cool slightly. Peel the warm potatoes by pulling the skin off. Cut into bite-sized cubes. Place potatoes in a large mixing bowl.

Step 3

Add the remaining ingredients on top of the potatoes while the potatoes are still warm. Gently fold everything together so that the ingredients evenly coat the potatoes. Taste and adjust seasonings as needed. Check for moistness, and add another dollop of mayonnaise, if you like it more moist.

Step 4

Refrigerate and served chilled. I like to let the flavors meld overnight, and serve the next day. The mayonnaise tends to absorb into the potatoes overnight, so in the morning I usually add 1 dollop more of mayonnaise (about 1 tablespoon) and gently fold to coat the potatoes.