Kick ass potato salad, and Bbq spareribs too.

I have struggled with making potato salad for years and years. I have tried different potatoes, different dressings, multiple cooking techniques, and more.  I finally decided to try the way I was originally taught while working at The County Line Bbq  http://www.countyline.com/index-2.html  more than 20 years ago.  They always boiled the whole potatoes with skin on till they were just tender (fork penetrates potato with low to medium resistance).  (for some reason, cooking them in their jackets (skins) make the potatoes taste more creamy)  You then drain the potatoes and let them cool just enough till you can handle the potatoes and peel them with easily with the side of a fork.  Then you cut them into 1/2 inch pieces, place them in a bowl and toss with your desired type of dressing and vegetables.  I cannot tell you what is best, as it is very subjective, but this is what I added (amounts vary);

3 90 ct potatoes
3/4 cup mayonnaise
1 TBLS mustard
1 tsp Dijon mustard
1 tsp dill weed
1 tsp salt (divided in half)
1 tsp pepper (divided in half)
2 TBLS apple cider vinegar
1/3 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped dill pickle
1/8 cup chopped green onions

-as mentioned, boil potatoes just to tender, let sit for 5-10 minutes, peel, and chop into 1/2" pieces
-season potatoes with half of the salt and pepper
-mix all other ingredients in bowl
-gently toss all ingredients together and chill for at least 4 hours

I would like to emphasize that the key to a good potato salad is cooking the potatoes in their skins and seasoning while warm.