Elizabeth’s potato salad is a summer grilling side dish essential.  It’s super simple but with a garden addition of fresh, green herbs.

3 lbs potatoes (I use red or Yukon gold), boiled until tender, cooled to room temperature and cut into one inch pieces
1/2 cup mayonnaise
2 tsp Dijon mustard
6 eggs, hard boiled, peeled and sliced
1/2 cup finely chopped white onion or shallot
1/2 cup chopped herbs – I use basil, parsley, dill & chives
Salt & Pepper

Fold all ingredients together in a large bowl, adding more mayo until you reach your desired level of creaminess. Refrigerate for several hours until cold (overnight is great too!) and serve.