Potato Salad Recipe

"Why we love this recipe. Joanne and I would be happy to hover over a bowl of this potato salad any day. It’s relatively classic with a few extras thrown in. You’ll notice that we’ve made lots of suggestions for substitutions and mentioned where things are optional (like eggs). We love everything listed, but potato salad is a personal process. Always add to your likings and taste. What you need to know. We choose small yellow, white or red potatoes and cook them whole. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, just remember they well take less time to cook. Adding fresh herbs are a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon and cilantro all work well. Add about 2 tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. Equipment you’ll need. A large pot, 2 medium bowls, 1 large bowl, measuring cups, spoons and a chef’s knife...."