Classic Potato Salad

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   wash the potatoes and place in a large pot of cold water to cover. Add 1 tablespoon of salt and bring the pot to a boil covered. Turn the heat down to simmer and cook the potatoes for 15-20 minutes until tender when tested with a sharp knife. Drain the potatoes and place on a clean towel to cool. When the potatoes are cool, chop into one-half inch chunks and place in a large bowl. Peel and dice the hard boiled eggs and add to the bowl. Wash the parsley and discard the stems. Finely dice the parsley leaves and add to the bowl. Season with 1 tablespoon kosher or sea salt and one teaspoon freshly ground black pepper. Add the mayonnaise and gently toss the mixture until all ingredients are coated with mayonnaise. Cover the bowl and refrigerate for 1 hour. Pour the mixture into an attractive serving bowl and garnish with fresh unchopped parsley leaves.

* Per serving · 4 servings · Values may vary.