Ingredients:

  • 5 lbs Waxy Potatoes (e.g., New, Charlotte, or Red Bliss)
  • 3 Large Eggs
  • 1 cup Good quality, full-fat Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Fine Sea Salt (plus salt for cooking water)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 medium stalks Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup Fresh Chives, finely chopped
  • 1/4 cup Fresh Parsley (flat-leaf), roughly chopped
  • 2 tablespoons Sweet Pickle Relish (or finely chopped cornichons)

Instructions:

  1. Wash potatoes thoroughly. Place in a large saucepan, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer.
  2. Simmer gently for 15–20 minutes until a sharp paring knife slides in with minimal resistance. Do not overcook.
  3. While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a rolling boil, remove from heat, cover, and let sit for exactly 10 minutes. Drain immediately and plunge into ice water. Peel and roughly chop when cool.
  4. Immediately drain the cooked potatoes. Return them to the hot, empty saucepan (off the heat) for 2 minutes to allow residual steam to evaporate. Let them cool slightly until warm.
  5. In a small bowl, whisk together the Dijon mustard and apple cider vinegar. Gently pour this mixture over the warm potatoes and toss lightly until coated. Allow to cool to room temperature.
  6. In a separate bowl, whisk together the mayonnaise, salt, and pepper until smooth.
  7. Add the cooled, dressed potatoes to a large mixing bowl. Fold in the chopped celery, minced red onion, chives, parsley, and chopped eggs.
  8. Gently pour the mayonnaise mixture over the salad ingredients. Fold everything together using a rubber spatula, being careful not to mash the potatoes.
  9. Cover and refrigerate for at least 1 hour, or ideally 2-4 hours, for the flavours to marry.
  10. Taste and adjust seasoning (salt or vinegar) before serving.