CLASSIC POTATO SALAD RECIPE

Peel the potatoes and cut them into very small cubes.

Place the cut potatoes in a pot with water and add a pinch of salt. Cook along with the two eggs until the potato is tender when pierced with a fork.

Remove the potatoes and eggs from the water. Peel the eggs and allow the potatoes to cool completely, preferably in the refrigerator.

While the potatoes are cooling, peel the carrot(s) and grate it using the coarse side of the grater, keeping it raw.

In a bowl, place the cold potatoes and add the grated carrot. Mix lightly to combine.

Add the mayonnaise (about 4 heaping tablespoons), the yellow mustard (1 tablespoon), a pinch of salt, a smaller pinch of sugar, and a pinch of cumin.

Chop a bunch of parsley (and optionally green onion/scallion) and incorporate it into the mixture.

Chop the hard-boiled eggs and add them to the salad last.

Gently mix all the ingredients until well combined, ensuring the pieces of egg remain visible.