The German Name for this Salad is "Schlesischer Kartoffelsalat". My mother never gave me the exact measurements (I guess she didn't need any after all these years but you can eyeball the proportions as she did and still does).

Note: I use bulk bologna, it's easier to cut and dice, but if you prefer you can use thick sliced bologna and just cut the other things finer. Use "salad potatoes", the ones that are firm after boiling, not baking potatoes.