Classic Potato Salad

Instructions

1. Cook the potatoes
   Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 8-10 minutes. Be careful not to overcook.
2. Drain and cool the potatoes
   Drain the potatoes in a colander and let them cool for about 15 minutes. For faster cooling, spread them on a baking sheet. They should be cool but still slightly warm when you mix the salad.
3. Prepare the dressing
   In a large bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Add celery seeds, salt, and pepper, then mix well.
4. Combine ingredients
   Add the cooled potatoes to the dressing along with the diced red onion, celery, chopped eggs, dill, and parsley. Gently fold everything together with a rubber spatula, being careful not to break up the potatoes too much.
5. Adjust seasoning
   Taste the potato salad and adjust seasoning with additional salt, pepper, or vinegar if needed. The flavors should be well-balanced with a good blend of creamy, tangy, and savory notes.
6. Chill before serving
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld. The potato salad will taste even better the next day.