## How to Make It — Just Like Mom Did
1. **Boil the potatoes** until tender but not falling apart. Drain and let cool.
2. **Chop the potatoes** into bite-sized pieces.
3. In a large bowl, combine the mayo and Dijon mustard for that creamy, tangy base.
4. **Mix in the chopped eggs, celery, and onion.** These add texture and freshness.
5. Gently fold in the potatoes until everything is evenly coated.
6. Season with salt, pepper, and add fresh herbs to brighten the flavors.
7. Chill the salad for at least an hour before serving — this lets the flavors meld beautifully.
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## Why It’s a Crowd-Pleaser
This potato salad hits all the right notes: creamy but not heavy, tangy but not overpowering, and with just enough crunch from the veggies. It’s the kind of dish that invites second helpings and brings back fond memories of family and friends gathered around a table.
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## Final Thoughts
If you want a simple, delicious potato salad that never fails to impress — just like my mother’s — this recipe is your go-to. It’s a testament to how a few quality ingredients and a little love can create magic in the kitchen.
Next time you’re heading to a gathering or just want a comforting side dish, give this classic potato salad a try. I guarantee it’ll become a favorite in your family, too!
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Want me to share some variations or tips to customize it? Just say the word!
