Classic Creamy Potato Salad with Fresh Herbs

1.Start by washing the potatoes thoroughly under cold water to remove any dirt.

2.Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.

3.Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

4.Once cooked, drain the potatoes and let them cool for about 10-15 minutes. When cool enough to handle, peel the potatoes if desired and cut them into bite-sized cubes.

5.In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until smooth and creamy.

6.Add the cubed potatoes to the bowl with the dressing and gently fold to coat the potatoes evenly without breaking them apart.

7.Next, add the chopped celery, red onion, dill, and parsley to the potato mixture. Gently fold everything together until well combined.

8.Taste the salad and adjust the seasoning with more salt and pepper if needed.

9.Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

10.Serve chilled as a side dish at your next gathering or picnic.