Di'S Herbed Potato Salad

• 2 pounds red skinned potatoes, peeled and cut into cubes
• 6 eggs, hard boiled and peeled
• 2 medium celery stalks, diced with the leafy tops added
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 1/4 cup fresh chives,chopped
• 1 tablespoon Dijon mustard
• 1 1/2 cups mayonnaise (more if needed
• Salt and pepper to taste

1. Place cubed potatoes in a large pot with enough cold water to cover. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer,uncovered, until the potatoes are tender when pierced with a fork, about 20-25 minutes. Do not overcook. Drain and rinse with cold water. Set aside.
2. Coarsely chop the shelled eggs and add to the potatoes. Add in the chopped celery with the leafy tops, the chives and the dill.
3. Stir in the mustard and the mayonnaise, mixing gently to incorporate completely. Re-season with salt and pepper if needed. Chill until ready to serve.

red skinned potatoes, eggs, celery stalks, fresh parsley, fresh dill, fresh chives, mustard, mayonnaise, salt

Taken from www.epicurious.com/recipes/member/views/dis-herbed-potato-salad-1206484 (may not work)