Prep the potatoes: Scrub and rinse the potatoes. If using thin-skinned varieties, you can leave the skins on. Otherwise, peel them. Cut into 3/4-inch chunks so they cook evenly.

Boil until tender: Place potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a gentle boil and cook 10–14 minutes, until a fork slides in easily but the pieces don’t fall apart.

Drain and steam-dry: Drain the potatoes in a colander, then let them sit for 5–10 minutes. This helps excess moisture evaporate so the dressing clings better.

Hard-boil the eggs: While the potatoes cook, place eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit 10–12 minutes. Cool under cold water, peel, and chop.

Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt to taste, and black pepper. Adjust the acidity and seasoning until it tastes bright and balanced.

Add the mix-ins: Stir in the onion, celery, and pickles or relish (if using). Fold in the chopped herbs.

Combine with potatoes: Add the warm potatoes to the bowl. Gently fold with a spatula until coated. Warm potatoes absorb flavor better, so this step builds depth.

Add the eggs: Fold in the chopped eggs last to keep them from breaking up too much.

Chill to set: Cover and refrigerate at least 1 hour, preferably 2–4 hours. Chilling lets the flavors meld and the texture firm up.

Final taste and serve: Before serving, taste and adjust with more salt, pepper, or a splash of vinegar. Sprinkle with paprika and extra herbs if you like.