Classic Potato Salad

Ingredients

• 2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed
• Kosher salt
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons distilled white vinegar
• Freshly ground black pepper
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 celery rib, cut into 1/4-inch dice

Steps

1. Gather the ingredients.
2. In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
3. Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar; season with salt and pepper to taste. Stir in the scallions, parsley, and celery.
4. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.