Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces.
In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.
Makes 2 quarts, 8 to 10 servings