In boiling salted water, simmer the diced potatoes slowly; just until fork tender.
Do not overcook the potatoes or they will fall apart in the salad.
Drain the potatoes and scatter them on a cookie sheet to cool quickly.
Place the cookie sheet in the refrigerator for a half hour or so to cool off completely.
In a medium bowl, mix together all of the ingredients except the potatoes.
Using a large spoon, cover the cold potatoes with the combined ingredients and toss well.
Carefully remove salad from the cookie sheet and store in an airtight container, in the refrigerator, until ready to serve.
