Place your potatoes into a large pot. Cover with water and bring to a boil. Cook for 15 minutes or until fork tender. Drain the water and allow to cool just enough to handle. Peel and chop into fairly decent sized pieces.
Combine all of the ingredients in a large bowl and stir until fully combined. Cover and refrigerate overnight or at least 4 hours prior to serving.
If you find your salad dry, add Mayo or Miracle whip as needed.