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.

2.Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.

3.Drain the potatoes and set aside to cool to room temperature.

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

5.In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and freshly ground black pepper until emulsified.

6.Add the cooled potatoes to the salad bowl with the lettuce and vegetables.

7.Pour the dressing over the salad and gently toss to combine, ensuring the potatoes and lettuce are evenly coated.

8.Adjust seasoning with additional salt and pepper if needed.

9.Garnish with chopped fresh parsley if desired.

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