The Rainbow'S Potato Salad - cooking recipe

Ingredients

2 1/2 lbs red potatoes
1 tablespoon coarse sea salt, to taste
water, to cover
1 cup mayonnaise, must be full fat (Duke's brand)
1 tablespoon apple cider vinegar, to taste
1 tablespoon prepared yellow mustard, to taste
coarse salt, to taste
coarse black pepper, to taste
1 -2 carrot, peeled, very finely chopped
1/2 green bell pepper, very finely chopped
1/4 cup sweet onion, minced, to taste

Preparation

Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
Drain and rinse and let cool to room temperature, then cover and chill.
Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on),dice them into small chunks and place in a large bowl.
Add very, very finely chopped carrots, onions, and green peppers.
Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more), and a splash of vinegar.
If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
Stir gently to coat and chill overnight or at least several hours.
Taste again before serving, adding more dressing ingredients if needed.