Classic Potato and Lettuce Salad

1.Place the peeled and chunked potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

2.Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 15-20 minutes.

3.Drain the potatoes and set aside to cool slightly.

4.In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper to create the dressing.

5.In a large salad bowl, combine the torn lettuce leaves and finely sliced red onion.

6.Add the warm potatoes to the salad bowl and pour the dressing over the top.

7.Gently toss the salad to evenly coat the potatoes and lettuce with the dressing, being careful not to bruise the lettuce.

8.Arrange the quartered hard-boiled eggs on top of the salad if using.

9.Sprinkle freshly chopped parsley over the salad for garnish.

10.Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.