Potato Salad Australian-style

Cut potatoes into quarters and place in a large pot of cold salted water. Bring to a boil and cook until potatoes are just tender when pierced with a fork, about 15-20 minutes.

Drain potatoes thoroughly in a colander and allow to cool slightly until they can be handled comfortably, about 5 minutes.

While potatoes are still warm, add the chopped onion and stir gently to combine.

In a small bowl, whisk together mayonnaise and deli-style mustard until smooth and well combined.

Pour the mayonnaise mixture over the warm potatoes and onion, then fold gently with a spatula until all pieces are evenly coated.

Chop the hard-boiled eggs into bite-sized pieces and add to the salad, folding gently to incorporate.

Add the chopped parsley and fresh coriander (cilantro) to the salad and fold gently to distribute the herbs throughout.

Taste the salad and season with salt and pepper as needed, stirring gently to ensure even seasoning.

Transfer to a serving dish and allow to cool to room temperature before serving, or refrigerate until ready to serve.