A delightful twist on the classic potato salad, featuring a creamy herb dressing and vibrant garnishes.
Steam the waxy potatoes until tender.
Steaming preserves the potato's texture better than boiling.
Peel the potatoes while they are still warm.
Use a towel to hold the hot potatoes while peeling to avoid burns.
Chill the peeled potatoes in the refrigerator for at least one hour.
Chilling helps the potatoes firm up, making them easier to slice.
Mix the mayonnaise, vinegar, sugar, salt, and pepper in a bowl to create the dressing.
Whisk the dressing until smooth for even coating.
Slice the chilled potatoes into 1/4-inch slices and place them in a large bowl.
Uniform slices ensure even distribution of the dressing.
Fold the dressing into the sliced potatoes gently to coat evenly.
Be gentle to avoid breaking the potato slices.
Chill the salad overnight to let the flavors meld.
Overnight chilling enhances the taste and texture.
Garnish with fresh parsley and grated carrot before serving.
Add garnishes just before serving for the freshest look.
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