Use Yukon gold, red or all-purpose potatoes in this classic potato salad.
Bring potatoes to boil in lightly salted water in large saucepan. Cook 10 minutes or until potatoes are fork-tender. Drain well. Cool slightly.
Mix remaining ingredients in large bowl. Add potatoes; toss gently to coat.
Serve immediately or refrigerate until ready to serve.
• Stir 1 teaspoon McCormick® Dill Weed into mayonnaise mixture.
• Make it your own by adding chopped hard-cooked eggs, crumbled bacon, chopped ham or chopped dill pickles to the potato salad.