A delightful twist on the classic potato salad, featuring a creamy herb dressing and a touch of tanginess.
Boil the potatoes in a large pot of water until tender when pierced with a fork.
Use waxy potatoes for better texture and avoid overcooking to maintain their shape.
Drain the potatoes and let them cool completely. Peel off the skins and cut into bite-sized cubes.
Cooling the potatoes completely prevents the dressing from becoming runny.
Chop the onion, parsley, and dill finely.
Use fresh herbs for the best flavor and aroma.
In a small bowl, mix together the mayonnaise, mustard, salt, and pepper.
Adjust the seasoning to your taste and add a pinch of sugar if desired.
Combine the potatoes, onion, parsley, dill, and chopped eggs in a large mixing bowl.
Mix gently to avoid breaking the potatoes.
Pour the dressing over the potato mixture and toss gently to coat evenly.
Ensure all ingredients are well coated for a consistent flavor.
Refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad chilled, garnished with extra parsley if desired.
Serve in a decorative bowl for an appealing presentation.
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