Waxy varieties like Yukon Gold or red potatoes hold their shape best after boiling.
Dressing Base
Mayonnaise for creamy American-style versions.
Oil and vinegar for lighter European styles.
Aromatics
Finely diced red onion, celery, scallions, or shallots.
Protein Add
Fresh Herbs
Parsley, dill, chives, or tarragon for brightness.
Instructions
1. Boil the Potatoes
Peel (optional) and cube evenly. Start in cold, heavily salted water. Bring to a gentle boil and cook until fork-tender but still firm.
4. Prepare the Dressing
Whisk together mayonnaise (or oil), mustard, vinegar, salt, and pepper.
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