Ingredients:

• 1 lb. red potatoes, cut into bite-sized chunks
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup mayonnaise (adjust based on preference)
• 1 tablespoon Dijon mustard (or more, based on preference)
• 1/4 teaspoon black pepper
• Salt, to taste

Instructions:

1. Place the potato chunks in a large pot and cover them with cold, salted water. Bring the water to a boil and cook the potatoes until they are tender and begin to crack. Drain the potatoes and let them cool completely. Cooling them ensures they don’t turn into mashed potatoes when mixed with the dressing.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, powdered garlic, and other herbs to your liking. Adjust the quantities based on whether you prefer a mustard or mayonnaise-heavy salad. Season the dressing with salt and pepper to taste.
3. Once the potatoes are completely cooled, place them in a large mixing bowl. Gently fold in the dressing, ensuring the potatoes are evenly coated. Add in the fresh dill and parsley, tossing the salad gently.
4. Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.