A refreshing twist on the classic potato salad, featuring a creamy lemon herb dressing and crunchy vegetables.
Boil the potatoes in a large pot of salted water until tender when pierced with a fork.
Cut the potatoes into even sizes to ensure they cook uniformly.
Drain the potatoes and let them cool slightly before peeling and dicing them into bite-sized pieces.
Peeling the potatoes while warm makes the process easier.
In a mixing bowl, whisk together the mayonnaise, cider vinegar, juice of the lemon, salt, and pepper.
Taste the dressing and adjust the seasoning to your preference.
Combine the diced potatoes, celery, red onion, parsley, and chopped hard-boiled eggs in a large bowl.
Gently mix to avoid breaking the potatoes.
Pour the dressing over the salad and fold gently until everything is evenly coated.
Add the dressing gradually to achieve your desired level of creaminess.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling enhances the flavors and makes the salad more refreshing.
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