by EMMA CHRISTENSEN
You can serve this easy, classic, all-American potato salad just as it is, or use the recipe as a jumping off point for the potato salad of your dreams.
Wash and scrub any grit from the potatoes. Cut them into large, bite-sized chunks.
Transfer potatoes to a large saucepan. Cover and add salt. Cook for 8-12 minutes until tender.
Drain the potatoes and rinse them under cool water. Transfer to a large bowl.
Mix in celery, shallots, scallions or herbs, and eggs. Season with salt and pepper.
Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.