Red Potato Salad can be made a day in advance and refrigerated to allow the flavors to develop. Be sure to toss and taste for seasonings before serving.
Place potatoes in a medium pot and cover with salted water. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes or until barely fork tender.
Fold together the remainder of the ingredients. Gently fold in with the potatoes. Add salt and pepper to taste. Chill for at least 1 hour before serving. Garnish with chopped green onion, optional
Notes
No need to remove the skins from the red potatoes. They are delicious with the skin on.
Use whatever veggies you have on hand. Here I like to stick to the basics, but you could add frozen peas, corn, or even chopped carrots.
Stick with a good quality full-fat mayo for this recipe. Because the sauce is primarily the mayonnaise, you really want that flavor to shine through. I like to use Hellman's.
Make this entire dish up to a day in advance. Cover and chill in the refrigerator. Toss and check for seasonings before serving.