1 tablespoon of coarse salt
2 lbs. yellow finn potatoes or 2 lbs. of new potatoes
1/4 cup or extra-virgin olive oil
1 1/2 tablespoons of white wine vinegar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of diced celery
1/2 cup of diced red onions
3/4 cup of diced dill pickles
1/4 cup of diced black olives
1 cup of mayonnaise
1/4 teaspoon of cayenne pepper
3 hard-cooked eggs cut into 1/2" cubes
Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture and let cool.
When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated. In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.