- Scrub potatoes. Place potatoes in large Dutch oven, cover with cold water; add salt. Bring to boiling over high heat, reduce heat to medium; boil gently until tender when pierced with a fork (20-25 minutes). Drain, cool. Cut potatoes into chunks. Combine potatoes and remaining ingredients in large bowl. Refrigerate, covered, several hours or overnight.
- To Serve: Toss gently, spoon onto serving platter.