Place potatoes in large saucepan, in enough salted water to cover by 1 inch. Bring to boil, reduce heat to medium, and cook until fork tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

While the potatoes cook, whisk together the mayo, vinegar, mustard, honey, garlic, salt and pepper. Add the trinity (see note below). Cover and refrigerate to chill.

Cut potatoes into ½-inch-thick slices and place in a large bowl. Add the dressing and toss gently. (Gradually add the dressing, in stages, until you’re satisfied with the amount mixed in the salad.) Cover and chill at least 2 hours and up to 1 day. Makes about 6-8 cups.

Note: the trinity can be added to the dressing or to the potatoes, followed by the dressing. It is up to you.