Tangy Potato Salad - cooking recipe

Ingredients

2 lb each white and boiling potatoes
1 cup red mayonnaise
1 tsp each vinegar and minced garlic
2 tsp Dijon mustard
1/2 cup each chopped celery and onion
2 None hard boiled eggs, diced
2 tbsp chopped dill and parsley
None None lettuce leaves to line bowl

Preparation

Cook potatoes in boiling salted water for 10-12 mins or until tender. When cool enough to handle, cut into bite-size pieces. In a bowl, whisk together mayonnaise, vinegar, garlic, and mustard. Season with salt and ground black pepper, if desired. Toss with potatoes, celery, onion, eggs and herbs to coat. Refrigerate until served.