Scrub, chop, and steam red or fingerling potatoes (skin on). Place in bowl and sprinkle liberally with white or red wine vinegar; cover to cool. Meanwhile, prepare dressing using 2 parts oil, 2 parts chopped black olives, 1 part white/red vinegar, 1 part chopped parsley, and ground mustard to taste. Mix well with potatoes and serve.
I don't have anything against mayo, but a potato salad made without mayo keeps for a lot longer. In fact, it gets better the longer you let it sit.
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