About 3 pounds of russet potatoestry to keep them all the same size for even cooking, skins on
Diced sweet onionto your taste
Diced celery heartswith some of the inside leaves, to your taste
Canned black olive slicesto your taste
Diced dill picklesto your taste
Apple cider vinegarabout ½ cup or to taste
Salt and freshly ground pepper
MayonnaiseI use low-calorie mayo
Place the unpeeled potatoes in a large pot and cover with cold water. Bring to a simmer and cook until just cooked through (do not overcook or you will have mashed potatoes when you stir and don't undercook or you will have crunchy potatoes and that's not good, so just when a paring knife goes through the thickest part easily, they are done).
Take the pot, drain and run cold water over the potatoes; let the potatoes sit in cool water until cool enough to handle. When cool enough to handle (you do want them still warm) peel them; cut into quarters and then slice about ¼ inch thick. Place in a large bowl.
Sprinkle them with salt and freshly ground pepper, then pour some apple cider vinegar onto the still-warm potatoes and stir. You want a good vinegeriness to them; add the celery, onions, black olives and pickles, stir; then add mayonnaise to taste (I don't use but maybe ¾ cup of mayo so the salad does not become a mayonnaise salad, but the vinegar and potatoes and other ingredients shine through).
Cover and refrigerate for a couple of hours at least, best over night.