After some fruitless web searches I developed this myself!
I wanted a red-jacket potato salad with the potatoes in slices but not crumbly which to me meant no cooking before slicing. Slice first, boil quickly and ice down seemed to be the way. So, I did. My trusty mandoline did the slicing and my favorite pot was used for the boiling in three batches so the potato slices had plenty of room to circulate and cook without sticking together. After I took each batch up I put them into a large bowl with about two cups of ice cubes and 8 cups of water to stop the cooking process.
The potatoes should maintain their structural integrity after cooking which means that cooking must be monitored carefully and the potatoes taken up as soon as they are cooked but still firm and immersed into the cold water. Only allow them to stay in the water until they've cooled down, transfer to a colander to drain.
3 pounds red potatoes, prepared as above
3 sliced celery stalks
two tablespoons sweet pickle relish
3/4 cup good quality mayonnaise
1 tsp prepared yellow mustard
1 8 oz can sliced black olives
1 12 ounce package good quality salsa (not the room temp stuff at the market, spring for the good refrigerated stuff!)
Mix the mayo, mustard, relish and salsa together. Put a layer of potatoes into the bowl, sprinkle with black olives and celery, add some dressing. Sprinkle with sea salt. Repeat until everything is in the serving bowl. Now, mix gently to be sure everything is coated with dressing. Add a little more mayo to taste if needed.
This is best if it can sit all night. I suggest tasting it for more needed salt or pepper. The salsa will add a lot of seasoning itself.