A delightful twist on the classic potato salad, featuring fresh herbs and a tangy dressing.
Boil the potatoes in salted water until tender, about 20 minutes.
Ensure the potatoes are evenly sized for uniform cooking.
Drain and cool the potatoes, then peel and dice them.
Chill the potatoes before mixing to maintain their texture.
Dice the celery, carrot, red onion, bell pepper, and radishes.
Cut the vegetables into uniform pieces for a consistent texture.
In a bowl, mix mayonnaise, mustard, pepper, paprika, parsley, and dill.
Taste the dressing and adjust seasoning as needed.
Combine the potatoes and vegetables in a large bowl, then mix in the dressing.
Gently fold the ingredients to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together for a better taste.
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