Ingredients
Method
Preparation
- Fill a large pot with cold water and add a generous pinch of salt. Place whole potatoes in the water, or halve larger ones to cook evenly.
- Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 12 to 18 minutes depending on size.
- Drain the potatoes and spread them on a tray to cool slightly. Let them cool until easy to handle to prevent mushiness when dicing.
- While the potatoes cool, whisk together the mayonnaise, mustard, vinegar, salt, and black pepper in a large bowl. Adjust seasoning to taste.
- Dice the cooled potatoes into bite-size pieces and add to the bowl with diced onions, celery, and chopped hard-boiled eggs.
- Fold gently with a large spoon, using lifting motions to keep the potatoes intact. Cover the bowl and refrigerate for at least 1 hour.
- Just before serving, stir once more, adjust seasoning if needed, and sprinkle with fresh herbs.
Nutrition
Notes
This potato salad should be served chilled or at cool room temperature. Store leftovers covered in the refrigerator for 3 to 4 days. Avoid leaving it at room temperature for more than 2 hours. Freezing is not recommended due to separation of the mayo-based dressing.