1. Cube the potatoes and boil them on the stovetop adding 1 tablespoon vinegar for every 1 quart (4 cups) of water. Boil for 15-20 minutes or so. Keep checking the potatoes to see if they're cooked through. (Don't be fooled if they aren't clearly soft looking, the vinegar will help them keep their shape.) Then let the potatoes cool in the fridge for a bit.
2. For the dressing add 1 tablespoon of mayo at a time until the potatoes are evenly (and lightly) covered in mayo. Add the following spices in desired amounts - garlic, black pepper, and salt plus a bit of yellow mustard (not too much that it's noticeable).
3. Prepare the "extras" in advance (or right before, it doesn't matter) but don't add them till you're ready to serve the salad. These are the "extras": sauteed or carmelized onions (these you can add right away), shredded carrots and or diced celery, and diced (sour) pickles! Don't forget the pickles. These are the key ingredient.
Serve cold or room temp and enjoy!