Classic Potato Salad Recipe

Peel and dice the potatoes into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook for about 10-15 minutes until potatoes are fork-tender. Drain and let cool.

Meanwhile, hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Cook for 8-10 minutes, then remove from heat, cool, and peel.

In a large bowl, combine mayonnaise, yellow mustard, diced red onion, diced celery, chopped parsley, salt, and pepper. Mix well.

Once the potatoes have cooled, gently fold them into the dressing mixture until evenly coated.

Chop the hard-boiled eggs and add them to the potato salad. Stir gently to combine.

Taste and adjust seasoning if needed. If desired, refrigerate for a few hours to let the flavors meld before serving.

Serve chilled and enjoy!