Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
Mix remains ingredients in a bowl large enough to include potatoes.
Once potatoes have cooled, add to mixture and gently stir.
Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.
Nothing says summer like striped bass on the grill and corn salad. Eastern Long Island offers great fishing and some of the best tomatoes and corn available. Unfortunately not all striped bass is created equal, make certain you source wild striped bass and not an impostor.