This is my favorite Potato Salad recipe, honed over many years of potato salad devotion. It is my maternal grandmother, Agnes Adams, whom I have to thank for my love of the cold spud. We lost her recently, just after her 98th birthday, and each time I make this I think of her. This is my interpretation of her original recipe.
Cooking the potatoes in their already diced state helps to keep them intact, making for a less mushy salad. As always, Duke's or Hellman's mayo is preferred.