Boil Potatoes & Carrots:

1. Place diced potatoes and carrots in a pot. Cover with cold water and salt generously. Bring to a gentle boil and cook until tender when pierced with a fork (about 10–12 minutes).

Drain & Cool:

1. Drain the veggies and rinse under cold water to stop cooking. Let them sit in a strainer to drain excess moisture.

Season Base:

1. Transfer cooled potatoes and carrots into a large bowl. Add salt, pepper, vinegar, and gently fold.

Add Creaminess:

1. Stir in mayonnaise until well-coated but not mushy. Add more if you like it creamier.

Add Freshness:

1. Mix in chopped parsley. Fold in optional ingredients like eggs, olives, corn, or mustard for extra flavor.

Chill & Serve:

1. Cover and refrigerate for at least 3 hours before serving. This helps flavors meld beautifully.