A delightful twist on the classic potato salad, featuring a tangy mustard dressing and fresh herbs.
Boil the red potatoes in a large pot of water until tender, about 15 minutes.
Ensure the potatoes are evenly sized for uniform cooking.
Drain the potatoes and let them cool completely, either at room temperature or in the refrigerator.
Cooling the potatoes prevents them from breaking apart when mixed.
In a mixing bowl, combine the mustard, celery seed, and ground pepper to create the dressing.
Taste the dressing and adjust seasoning as needed.
Chop the celery, parsley, and green onions, and add them to the bowl with the dressing.
Use fresh herbs for the best flavor.
Cut the cooled potatoes into bite-sized pieces and gently fold them into the dressing mixture.
Mix gently to avoid mashing the potatoes.
Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
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