Boil potatoes in cold salted water until easily pierced with a paring knife. Do not overcook. Cool rapidly in ice water bath. Cut into forths.

Combine all ingredients in a large mixing bowl and mix together.

Variations; Parmesean, asiago, crispy pancetta, bacon, raw bell peppers, jalapeños, paprika, shallots, habanero, basil, pine nuts, romano, arugula, watercress, parsely, red potatoes, lemon, vinegar, corn, garlic,