CUT a 1/16'' slit around the center circumference of each potato skin; FILL a pot with enough cold water to cook 2 lbs whole potatoes in; ADD whole potatoes.
BRING cold water with 2 lbs. skin-on whole potatoes to a boil; REDUCE heat between medium and medium-high; ADD salt to season; COOK until tender (you may pierce potatoes to check for doneness); REMOVE cooked potatoes with a slotted spoon and place potatoes in a colander; ALLOW potatoes to cool slightly before handling.
TWIST skins gently from potatoes using both hands to remove (skins should be easily removed now); DISCARD skins; ALLOW potatoes to cool and firm before cutting.
DICE cooled potatoes into 3/4 - 1 inch cubes; SET aside.
CHOP remaining SALAD ingredients to specifications; set aside (NOTE: RINSE BLACK OLIVES FIRST WITH WATER TO AVOID "STAINING" POTATO SALAD WITH DARK BRINE, BLOT WITH PAPER TOWEL BEFORE ADDING TO SALAD).
WHISK all DRESSING ingredients in a large bowl until smooth and creamy (NOTE: I USUALLY ADD ONLY ENOUGH YELLOW MUSTARD TO GIVE DRESSING A LIGHT "BUTTER YELLOW" COLOR. IT'S USUALLY THE PERFECT AMOUNT).
FOLD in SALAD ingredients until thoroughly blended; SEASON to taste as desired.
COVER and CHILL salad 2 hours before serving.
GARNISH with desired garnishes.
SERVE and enjoy!