Peel and dice the potatoes before boiling. They cook faster that way and it’s easier to dice them while they’re hard. Drain and cool the potatoes. Combine everything in a big bowl to stir up and taste-test for your salt and pepper. I use a big bowl to mix everything up then transfer to a medium-size bowl for storing and serving. Chill the potato salad thoroughly before serving. It’s best to make potato salad a day ahead to give time for the flavors to meld and for it to get really, really cold.