This is a potato salad that I make all the time, and it REQUIRES russets:
Boil the russets in their jackets until fork-tender. I usually do about 5 lbs. at a whack.
Meanwhile, make up a mirepoix of 1.5 cups each of diced celery, bell pepper, and leeks. Make sure to clean the leeks thoroughly before dicing as they tend to gather dirt up in the layers.
When the taters are done, peel them while hot (DO NOT RINSE!) and cut into 1/2 inch chunks. Obviously, you'll want to either peel the taters with a towel over your hand or use a fork to hold the tater while you peel it with a butter knife.
Season liberally with kosher salt and fresh-ground black pepper. Screw that white pepper shit.
Add somewhere between 2-3 cups of real mayonnaise, depending on taste, to the HOT potatoes. Fold in to combine, without breaking up the taters. Let sit a few minutes while you prepare a small bunch of fresh dill. Don't rinse the dill because that just results in a mess. Just give them a rough chop and try to avoid the bigger stems. Separate the tiny spines as much as possible.
Add the mirepoix to the tater/mayo mixture. Add the dill. Fold carefully to combine.
Adjust seasonings, and you're done.
Adding the mayo to the hot potatoes results in the mayo "soaking" in and makes for a nice chunky salad without being soupy or too mayo-ee.
The leeks and the dill make the salad oh-so-dee-lish.
Option: If you like your tater salad with a bite of vinegar (sometimes I do, and sometimes I don't), you can add a quarter to a half cup of red wine vinegar to the taters after you've added the mayo. Let sit to soak in.