Instructions

1. Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
2. Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
3. Once cooked, reserve a few tablespoons of the cooking water then drain the potatoes, rinse with cool then and add them to a mixing bowl.
4. Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for extra creaminess. 
5. This salad is best served right away or within a few hours but can be stored in the fridge for up to 3 days.