Peel and dice potatoes into bite-size chunks. Place in bottom of stockpot with lid.

Add water to pot just to cover potatoes. Place lid on and bring to boil over medium-high heat.

Reduce to simmer.

Continue cooking for 15 minutes, or until potatoes begin to get tender. Use a fork to test.

Drain in colander and immediately run cold water over the potatoes.

Allow to drain completely.

Meanwhile, whisk together the mayonnaise, vinegar, sugar, mustard, and salt. Set aside.

Transfer potatoes to a large serving bowl.

Gently fold in mayonnaise mixture and remaining ingredients.

Chill in refrigerator for at least one hour before serving.