6 medium Yukon Gold Potatoes, chopped
¼ cup cider vinegar
½ cup mayo
¼ brown mustard
Juice of one lime
½ small red onion, chopped
2 large pickles, chopped
1 ½ hard-boiled egg yolks, chopped
3 hard-boiled egg whites, chopped
3 tbs dill, chopped
3 tbs chives, chopped
Zest of one lime
Fresh cracked pepper
Boil potatoes in heavily salted water until barely fork tender. Drain potatoes and place in large mixing boil. Smash with hand held potato masher. Leave as many or as few potato chunks as desired. While potatoes are still steaming hot, add mayo, mustard, vinegar, and lime juice. Mix lightly. Add remaining ingredients and stir lightly to combine. Add extra mayo if the mixture is too dry. Refrigerate before serving.
*Personal Bias Alert* I personally think that the large chunks of potato in most potato salads are flavorless wads of congealed library paste. But: If leaving the potatoes fairly chunky, add mayo, vinegar, mustard, and herbs to the hot potatoes. Allow them to cool fully before adding the other veg. This will help the flavor penetrate the chunks a bit more. Usually I smash my potatoes but good.