Ingredients:

  • 900g Waxy Potatoes (e.g., Maris Piper or Charlotte)
  • 4 Large Eggs
  • 2 Tbsp Salt (for boiling water)
  • 1 cup Full-Fat Mayonnaise
  • 2 Tbsp Dijon Mustard
  • 1/4 cup Plain Yogurt or Crème Fraîche
  • 1 stalk Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 2 Tbsp Fresh Chives, finely snipped
  • 3 Tbsp Fresh Flat-Leaf Parsley, roughly chopped
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Tbsp White Wine Vinegar or Cider Vinegar

Instructions:

  1. Place potatoes and 2 tablespoons of salt into a large stockpot. Cover with cold water by about an inch. Bring to a rolling boil over high heat.
  2. Reduce heat to maintain a gentle simmer. Cook until potatoes are fork-tender but not falling apart (approx. 18–22 minutes). Test with a skewer.
  3. While potatoes cook, place eggs in a separate small saucepan, cover with cold water, bring to a boil, then immediately remove from heat, cover, and let stand for 10 minutes. Drain and cool under cold running water. Peel and roughly chop the eggs.
  4. Drain potatoes immediately. Return the hot, drained potatoes to the empty warm pot off the heat. Cover and let them steam dry for 5 minutes. Transfer potatoes to a large bowl.
  5. While the potatoes are still slightly warm, gently drizzle the vinegar over them. Toss lightly to absorb the acidity.
  6. In a separate bowl, whisk together the mayonnaise, Dijon mustard, yogurt/crème fraîche, minced red onion, celery, chives, and parsley. Season well with salt and pepper.
  7. Gently fold about two-thirds of the dressing into the warm potatoes. Add the chopped hard-boiled eggs. Mix very carefully with a spatula to maintain the potato chunks.
  8. Taste and add more salt, pepper, or remaining dressing as needed. Cover the salad and refrigerate for a minimum of 2 hours, or preferably overnight, to let the flavours mingle.
  9. Give the salad a final gentle stir before serving. Garnish with extra snipped chives or a sprinkle of paprika for colour.