This is a combination of several recipes and the result of a lot of experimentation to match my taste lol
Use gold yukon or the small red potatoes. They are waxy and will hold together better.
2 lbs. med. potatoes, un-pared
2 tbsp. salad oil
2 1/2 tbsp. cider vinegar
1 tbsp. parsley, chopped
2 tbsp. onion, finely chopped
1/4 c. green pepper, finely chopped
3/4 c. celery, diced
3/4 c. Hellmann's mayonnaise
Salt & pepper
1 tsp. dill weed
Scrub potatoes and cook until tender.
Drain, peel and cut up.
Combine all ingredients and refrigerate several hours (or overnight) before serving.
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What I do is boil the potatoes until they are cooked, but still firm. Otherwise, you end up making mashed potato salad.
While the potatoes are cooking, mix all the other ingredients and refrigerate.
When the potatoes are done, take them out and let them cool. When they are cool, peel them.
To avoid mashing them when you mix them, cut them into 1/4 inch slices.
Spread a thin layer of the dressing you made earlier in the bottom of a bowl.
Spread a single layer of cut potatoes.
Lightly cover that layer with the dressing you made earlier.
Add another layer of potatoes, and lightly cover that with dressing.
Continue doing that until you have run out of potatoes or dressing.
You have to spread the dressing thinly or you won't have enough.
Carefully toss the salad once or twice, but don't mash them, and then refrigerate.
It tastes best when it's cold (overnight in the fridge).