Step 1

Cut the potatoes into chunks. Wash and scrub any grit from the potatoes. Cut them into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.)

Step 2

Prepare to cook the potatoes. Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt.

Step 3

Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes. Exact cooking time depends on the size of your cubes and the type of potatoes. For full step-by-step instructions, see How To Boil Potatoes.

Step 4

Drain and rinse the potatoes. Drain the potatoes and rinse them under cool water. Transfer to a large bowl.

Step 5

Mix the mayonnaise and mustard with the potatoes. Add the mayonnaise and mustard and fold to combine.

Step 6

Mix in the celery, shallots, scallions or herbs, and eggs. Add the celery, shallots, scallions (or herbs), and eggs (if using) and stir until thoroughly combined. Taste and season with salt, pepper, or any more of the other ingredients as needed. This recipe is a base template; add more or use less of anything to your taste.

Step 7

Serve or refrigerate. Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.