Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.
Recipe courtesy of Bobby Flay