Ingredients:

  • 5 lbs Waxy Potatoes (Yukon Gold or Red Bliss), washed and unpeeled
  • 4 Large Eggs
  • 2 Tbsp Kosher Salt (for boiling water)
  • 1 cup full-fat Mayonnaise
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Fine Sea Salt (for dressing)
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 stalks Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 1/4 cup Fresh Chives, finely chopped
  • 1/4 cup Fresh Flat-Leaf Parsley, finely chopped
  • 2 Tbsp Sweet Pickle Relish (optional)

Instructions:

  1. Prepare eggs: Place eggs in a small saucepan, cover with cold water, bring to a boil, then simmer for exactly 9 minutes. Immediately transfer to an ice bath. Peel and roughly chop once cooled.
  2. Boil Potatoes: Place whole, unpeeled potatoes into the large stockpot. Cover with cold water, add 2 Tbsp of Kosher Salt. Bring rapidly to a boil, then reduce heat and simmer until fork-tender but still holding their shape (approx. 20–25 minutes).
  3. Drain and Season: Drain potatoes well. While still piping hot, return them to the empty warm pot. Drizzle with the Red Wine Vinegar and gently toss. Allow them to steam off for 5 minutes to absorb the acid.
  4. Prepare Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, Apple Cider Vinegar, salt, and pepper until smooth and well-emulsified.
  5. Combine Main Ingredients: Once potatoes are cool enough to handle (warm), transfer them to the large mixing bowl. Add the chopped celery, minced red onion, and chopped herbs (parsley/chives).
  6. Dress the Salad: Pour about two-thirds of the prepared dressing over the warm potatoes and toss gently. Fold in the cooled, chopped eggs and optional pickle relish. Add more dressing as needed until coated to your preference.
  7. Chill and Serve: Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Garnish with a sprinkle of fresh chives before serving.