Ingredients:

  • 3 lbs (1.4 kg) Medium Waxy Potatoes (e.g., Yukon Gold)
  • 1 Tbsp Kosher Salt (for boiling water)
  • 3 Tbsp Apple Cider Vinegar (or White Wine Vinegar)
  • 4 Large Eggs, hard-boiled
  • 3 stalks Celery, finely diced
  • ½ large Red Onion, very finely minced
  • ½ cup Sweet Pickles or Dill Gherkins, chopped
  • 3 Tbsp Fresh Parsley, chopped
  • 1 ½ cups Full Fat Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 tsp Yellow Mustard (optional)
  • 2 Tbsp Pickle Juice (from the jar)
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt, plus more to taste
  • ½ tsp Black Pepper, freshly cracked

Instructions:

  1. Place potatoes in the large pot and cover with cold, salted water (1 Tbsp salt). Bring to a rolling boil, then reduce heat and simmer until fork-tender but still holding their shape (approx. 15–20 minutes).
  2. Drain potatoes immediately. Run them under cold water for 1 minute to stop the cooking process. Once cool enough to handle, peel the skins (if desired) and chop the potatoes into 1-inch (2.5 cm) cubes.
  3. Place the warm potato cubes in the large mixing bowl. Immediately drizzle the 3 Tbsp of Apple Cider Vinegar over the potatoes. Gently fold to coat. Allow to sit for 5 minutes; the warm potatoes absorb the acidity beautifully.
  4. While potatoes are cooling, hard-boil the eggs, then peel and roughly chop them. Finely dice the celery, red onion, and pickles/gherkins. Add these ingredients, along with the chopped eggs, to the bowl with the seasoned potatoes.
  5. In a separate, medium bowl, whisk together the Mayonnaise, both Mustards, Pickle Juice, Sugar, Salt, and Pepper until completely smooth.
  6. Pour the dressing mixture over the potato and vegetable mixture. Using a rubber spatula, gently fold the ingredients until everything is uniformly coated. Do not overmix, or the potatoes will break down.
  7. Cover the bowl tightly and refrigerate for a minimum of 2 hours, allowing the flavours to fully meld.
  8. Just before serving, taste the salad and adjust seasoning (salt/pepper/pickle juice) if necessary. Transfer the salad to a serving dish and garnish with the remaining fresh parsley.