Classic Potato Salad: A Tasty Side Dish Favorite

Boil 2 pounds of potatoes until tender, then cool and dice into bite-sized pieces.

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In a bowl, mix 1 cup of mayonnaise, 2 tablespoons of mustard, and 1 tablespoon of vinegar.

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Add chopped celery, red onion, and dill pickles for crunch and flavor.

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Stir in 1/4 cup of chopped fresh parsley and a dash of salt and pepper.

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Fold the dressing into the diced potatoes until evenly coated.

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Season with salt and pepper to taste.

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Optional: add diced avocado for creaminess.

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Mix well and serve with tortilla chips or as a topping.

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