Place potatoes cut into 1-inch chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer 15-20 minutes until potatoes are fork-tender but not falling apart. Drain immediately in a colander and spread on a tray to cool completely.
2 lbs potatoes, 1 tsp salt
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat then remove from heat and cover. Let eggs sit for 10 minutes, then transfer to an ice bath for 5 minutes. Peel and chop into ½-inch pieces.
4 eggs
Dice onion and soak in cold water for 10 minutes, then drain. Dice celery into ¼-inch pieces and dice pickles or relish. Chop fresh herbs and set aside for later.
2 stalks celery, 0.5 cup pickles, 0.5 cup onion, 2 tbsp fresh herbs
In a mixing bowl, whisk together mayonnaise, mustard, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
0.75 cup mayonnaise, 2 tbsp mustard, 0.5 tsp salt, 0.25 tsp black pepper
Add cooled potatoes, chopped eggs, drained onion, celery, and pickles to the dressing bowl. Fold gently with a spatula until everything is coated but potatoes remain intact. Cover and refrigerate at least 1 hour. Stir in fresh herbs just before serving.
2 lbs potatoes, 4 eggs, 2 stalks celery, 0.5 cup pickles, 0.5 cup onion, 2 tbsp fresh herbs, 0.75 cup mayonnaise, 2 tbsp mustard
