whisk together all ingredients except the potatoes and mayo.

Cook the potatoes until almost fork tender.

Cool potatoes under running cold water until safe to handle, then peel potatoes.

Slice potatoes about 1/8" thick. Consider using a cheese slicer or egg slicer.

place the sliced potatoes in a cake pan and pour brine over top.

Refrigerate for about 12 hours and toss to more evenly coat potatoes with the brine. Marinate another 12 to 36 hours.

Drain and toss with mayonnaise