Wash the potatoes well and if they are large, cut them into halves or quarters; try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes (my large, cut in half potatoes took about 25 minutes).
Alternately, cook the potatoes in the Instant Pot by first cutting them into 1-inch cubes. Add about 3/4 inch of water to the inner pot. Place the potatoes in a steamer basket. Lower it into the pot so that it rests over the water. Lock the lid in place and set the Instant Pot for 3 minutes at high pressure. It will take about 10 minutes to reach pressure and start counting down. Once the 3 minutes are up, quick release the pressure and remove the potatoes. Place them in a large mixing bowl and proceed to step 4.
Drain the water from the potatoes in a colander and rinse them with cold water to cool them down enough to handle. If you want, you can peel them (I didn’t). Chop them into bite-sized cubes and place in a large bowl.
Whisk together the remaining ingredients except the onions in a small bowl. Pour over the potatoes and mix well. Stir in the onions. Check flavor and add more vinegar, salt, pepper, or smoked salt to taste. Serve warm or at room temperature.
Each serving is 4 points on Weight Watchers Freestyle program.