A classic and simple potato salad, made with tender boiled potatoes, creamy mayonnaise, and a hint of mustard, perfect for summer BBQs or picnics.

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Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes or until the potatoes are fork-tender. Drain and let them cool for a few minutes.
Once the potatoes are cool enough to handle, cut them into bite-sized chunks.
In a separate bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
In a large bowl, combine the chopped potatoes, celery, red onion, and boiled eggs (if using). Pour the dressing over the potato mixture and gently stir to combine until everything is coated evenly.
Chill the potato salad in the refrigerator for at least 30 minutes to let the flavors meld.
Before serving, garnish with freshly chopped parsley, if desired.

If you prefer a tangier potato salad, increase the amount of vinegar or add a bit of lemon juice.
For extra flavor, add chopped pickles, relish, or a pinch of paprika to the dressing.
This potato salad can be made a day ahead and stored in the refrigerator for up to 3 days.