While steaks are marinating, prepare potato salad. Place potatoes in large stockpot and cover with heavily salted cold water (about 2 tablespoons). Bring potatoes to a boil, then reduce heat to a simmer and cook for 12-15 minutes, or until they easily slip off a fork but are still firm.
Remove potatoes from heat, drain in a colander, and cover with a clean cloth. Allow potatoes to rest for 10 minutes at room temperature.
After potatoes have rested toss with remaining salad ingredients in a mixing bowl.