Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt to the water and bring to a boil over medium high heat. Reduce heat and simmer until potatoes are just tender (don't overcook or they'll fall apart), about 8-10 minutes. Drain potatoes and gently toss with the vinegar while still hot. Let potatoes cool slightly.
Combine all remaining ingredients together in a bowl then gently fold into the potatoes using a rubber spatula. Cover and refrigerate until well chilled, at least one hour. Potato salad is best when made the day before so that the flavors can really meld.
Notes
I like to leave the peel on my potatoes for extra texture and nutrition, but I'm guessing they won't absorb the vinegar or dressing as well if you do that.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/06/my-sisters-potato-salad/