Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes are still warm, peel and chop them into bite-sized cubes. Transfer the chopped potatoes into a large mixing bowl.
In a separate small bowl, whisk together mayonnaise, mustard, salt, and black pepper until smooth and well combined.
4 large potatoes
Pour the dressing over the warm potatoes and gently fold to coat all pieces evenly. The heat from the potatoes helps absorb the flavors, resulting in a creamy texture.
4 large potatoes
Stir in chopped fresh herbs for color and flavor. Slice the boiled egg and arrange on top of the salad or mix in if preferred. Chill the potato salad for at least 30 minutes before serving to allow flavors to meld.
4 large potatoes
Serve chilled as a flavorful side dish, garnished with additional herbs if desired.
