This creamy herb potato salad is a delightful twist on the classic recipe, featuring fresh herbs and a tangy dressing.
Boil the potatoes in a large pot of water until tender, about 20 minutes.
Ensure the potatoes are evenly sized for uniform cooking.
Drain the potatoes and let them cool slightly before peeling and cutting into bite-sized pieces.
Peeling the potatoes while warm makes the process easier.
Chop the hard-boiled eggs and green onions, and add them to a mixing bowl with the potatoes.
Use a sharp knife for clean cuts and to avoid mashing the ingredients.
In a separate bowl, mix the mayonnaise, mustard, salt, pepper, celery seed, lemon juice, and parsley to make the dressing.
Whisk the dressing thoroughly to ensure all ingredients are well combined.
Pour the dressing over the potato mixture and gently toss to coat evenly.
Be gentle when mixing to avoid breaking the potatoes.
Cover the salad and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the potato salad chilled, garnished with additional parsley if desired.
Serve in a decorative bowl for an appealing presentation.
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