Wash the potatoes, and place in a pot of cold water. Season the salt with kosher salt, the water should remind you of the sea. This might seem like a lot of salt , but it is one of he most important steps in making a great potato salad. The reason is it allows the potatoes to absorb the salt as they cook. If you under season the potatoes in the beginning it is almost impossible to have each bite have an equal amount of seasoning and flavor, because when you season at the end you are only seasoning the outside of the potato and as you eat the potato you the middleand it unseasoned middle, which make you think it needs more of something. So the best method is too season at the beginning and only make small adjustment at the end.
Back to the potatoes, cooking over medium about 30 minutes, a knife should easily slide into the potato with little effort. Drain the potatoes and place a baking sheet to cool for 30 minutes.
In a large bowl combine Jule’s Foods French Onion Dip, Dijon Mustard, Sweet Pickle Relish, Capers, Parsley and Scallions. Mix everything to combine and the cooked potatoes and mix to coat.