Boil potatoes in their skins in just enough water to cover for 5-10 minutes depending on their size, until they can easily be pierced with a skewer or small knife.
Drain, allow to cool slightly and cut into 1/2 inch chunks.
In a medium bowl, whisk together mayonnaise through salt to make the dressing.
Add warm diced potatoes and stir gently.
Add remaining ingredients and serve salad at room temperature or chilled.