This is a great recipe, one handed down through many generations. My version is it a bit different as I add some dry mustard to dressing (make sure you mix your mayo, oil and vinegar well...this helps keep the coating adhered to the potatoes) then I add in a chopped hard boil egg. Also, if you quarter your potatoes, boil them till done (not mushy though) cool them a bit, the skins come off easily and you can cut them into bit size chunks. The flavor of the potato is better if you cook them with the skins on.
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This is a great recipe, one handed down through many generations. My version is it a bit...