Summer-Ready Potato Salad

1. Cook the Potatoes: Place the washed red potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (about 15–20 minutes, depending on size). Drain and let cool slightly.
2. Chop & Cool: Once cool enough to handle, chop the potatoes into bite-sized chunks. Allow them to cool fully for best texture in the salad.
3. Make the Dressing: In a small bowl, mix the mayonnaise, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper. Adjust seasoning to taste.
4. Combine: In a large mixing bowl, gently combine the cooled potatoes, celery, shallot, chopped boiled eggs, and fresh herbs. Pour the dressing over and stir to coat evenly.
5. Chill & Serve: For the best flavor, refrigerate the potato salad for at least 30 minutes or overnight before serving to let the flavors meld. Garnish with a little extra dill or parsley on top, if desired. Enjoy!