First, start by measuring and preparing the Traditional Potato Salad dressing base. Next, add the wet ingredients to the bowl and stir to combine thoroughly.
Core, peel (if needed) the vegetables and parsley. Add the chopped vegetables and herbs to the prepared potato salad dressing and combine. Test the seasoning. Reserve
Prepare the Potatoes
Prepare a medium to a large mixing bowl with cold water. Reserve
(Optional) Peel the potatoes and check for blemishes under the skins. Cut those out with a small knife if you find any dark patches. Place the peeled potatoes into the reserved water bowl, keeping the potatoes from oxidizing and turning grey.
After the potatoes are prepared, heat a large pot of salted water and bring to a boil.
While the water is heating, take each potato and cut it into bite-sized pieces. Then, place the bite-sized potato pieces back into the water bowl.
Cooking the Potatoes
Set up a colander in the sink to drain the cooked potatoes. Reserve
To cook the potatoes, drain them in a colander and add to the pot of boiling water. (If you are afraid of splashing the water, lower them in with a kitchen spoon or spider sieve.)
Boil the potatoes for approximately 15-20 minutes or until done. Since each variety of potato cooks slightly different times, pull one of the potato pieces out. (Test the potato when a fork can easily slide into the potato without breaking it apart.)
Drain the potatoes in the reserved colander. Then, gently rinse, under low pressure, the cooked potatoes with cold water to stop the cooking process.
Putting the Potato Salad Together
Finally, add the cooled cooked potatoes to the prepared bowl of dressing. Use a rubber spatula and gently fold in the potatoes. The potato salad can be used right away or stored in an air-tight container in the refrigerator.