Cook the potatoes, in salted water; drain and cool completely.
Chop the potatoes into small chunks, about 1/2-inch dice; place in a large bowl; set aside.
Hard boil the eggs for about 10 – 12 minutes; drain the boiling water, cover the eggs in cold water and let them cool for 10 – 15 minutes.
Once cooled, peel, cut the eggs in half and remove the yolks; place yolks in a small bowl; set aside.
Chop the egg whites into small pieces and add to the chopped potatoes.
Add about a tbsp. of the mayonnaise to the egg yolks and mash with a fork until the yolks and mayonnaise form a smooth paste.
Add the mashed egg yolks to the chopped potatoes along with all of the remaining ingredients.
Toss together well until the potatoes, and all other ingredients, are evenly covered
Cover and chill the potato salad for several hours, or overnight, before serving.
