Easy Potato Salad

Directions

1. Wash and scrub the potatoes. Place them in a pot and fill the pot with water until the water is about an inch or so above the potatoes. Place the pot on the stovetop and heat over medium heat, uncovered. Bring the water to a boil and reduce it to a simmer.

2. After 5 minutes, pierce one of the larger potatoes to check for doneness. Continue simmering until they are nearly tender, then remove the pot from the heat and cool. Once they are fork-tender, remove the potatoes and rinse them under cool water to help peel off the skins.

3. Remove any remaining skins and chop the potatoes into about ¾” chunks. Place the chopped potatoes in a large bowl.

4. In a smaller bowl, combine the scallions, red onion, mayo, mustard, lemon juice, black pepper, paprika, and salt.

5. Pour this mixture over the potatoes and top with the parsley and dill. Fold the mayo mixture into the potatoes until just combined. Season with additional salt and pepper to taste as needed. Top with additional herbs or scallions, if desired. Refrigerate until ready to serve.