Medium-sized pot

Strainer

Mixing bowl

Spatula or long-handled spoon

Plastic wrap

1. Wash and scrub any grit from the potatoes. Cut them into large bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.)

2. Transfer the potatoes to a medium-sized pot. Cover with an inch of water and stir in a teaspoon of salt.

3. Bring the water to a simmer over medium-high heat; adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes (the time will vary depending on the size of your cubes and the type of potatoes).

4. Drain the potatoes and rinse them under cool water. Transfer them to a mixing bowl.

5. Add the mayonnaise and the mustard to the potatoes. Mix well.

6. Add the celery, shallots, scallions (or herbs), and eggs (if using) to the bowl with the potatoes. Stir until thoroughly combined. Taste a bite of the salad; add salt and pepper to season and more of any of the other ingredients to taste. This recipe is a base template; add more or use less of anything to your taste.

7. Serve the salad while still warm, or cover and refrigerate for up to a day before serving.

(Emma Christensen is recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)