Classic American Potato Salad

1.Wash potatoes thoroughly. Place whole potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.

2.Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes depending on size. Do not overcook.

3.Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes (the skin should slip off easily) and cut them into 1-inch cubes.

4.While the potatoes are still warm, transfer them to a large mixing bowl. Drizzle with apple cider vinegar and gently toss to coat. This helps the potatoes absorb flavor.

5.In a separate small bowl, whisk together the mayonnaise, yellow mustard, salt, and black pepper until smooth.

6.Add the diced celery, red onion, fresh dill (if using), and fresh parsley (if using) to the bowl with the potatoes.

7.Pour the mayonnaise mixture over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes.

8.Taste and adjust seasoning if necessary, adding more salt, pepper, or mustard to your preference.

9.Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. The salad tastes even better the next day.

10.Before serving, give the potato salad another gentle stir. Garnish with chopped hard-boiled eggs or extra fresh parsley, if desired.