A delightful twist on the classic potato salad, featuring fresh herbs and a tangy dressing.
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
Use a fork to check if the potatoes are tender; they should slide off easily.
Drain the potatoes and let them cool. Once cooled, peel and dice them into bite-sized pieces.
Cooling the potatoes prevents them from breaking apart when mixed.
Chop the hard-boiled eggs and red onion into small pieces.
Use a sharp knife for clean cuts and to avoid crushing the eggs.
In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning as needed.
Gently mix the potatoes, eggs, onion, and dressing in a large bowl. Add the chopped parsley and toss lightly.
Mix gently to keep the potatoes intact and maintain a nice texture.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a tastier salad.
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