Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook.
Mix the mayonnaise, vinegar, mustard, salt and pepper. When the potatoes are done, add to the bowl. Then add the vegetables and herbs. Toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
Potatoes for breakfast, lunch or dinner? I know that would definitely work for me!! If you’re running out of potato recipes, then here is a great salad recipe. Filled with the goodness of vegetables and herbs this salad is healthy and filling. Watch and learn.
Potato Salad With Mayo-Mustard Dressing Recipe Video