2 pounds (about 8 cups) yellow potatoes, peeled, and cut into 1-inch by 1-inch cubes
¾ cup mayonnaise
1 tablespoon dijon mustard (made with white wine)
Juice of 1 lemon
1 jalapeño, sliced into rounds
2 tablespoons chopped dill
2 tablespoons chopped parsley
½ teaspoon freshly ground black pepper
1. Cover potatoes with cold water in a large pot, season with salt, and bring potatoes to a boil and cook until just under fork tender (potatoes should still have a bite), about 25 minutes. Drain potatoes in a colander in the sink, and cover colander with a kitchen towel, until mostly cooled, about 10 minutes.
2. Toss with potatoes with mayonnaise, mustard, lemon juice, jalapeño, dill, parsley, and black pepper. Taste and adjust seasonings, if necessary, with more salt and pepper.
3. Serve at room temperature or make in advance and keep cold in the refrigerator.