• 2 pounds (1kilo)  Yukon Gold* potatoes, peeled and cut bitesize cubes
• 2 tablespoons (30ml) apple cider vinegar
• ¾ cup (172g) Miracle Whip**
• 1 tablespoon (15ml) yellow mustard***
• 1 teaspoon (5ml) celery seed
• ⅛ cup (7.5g) fresh dill, finely chopped
• ⅛ cup (7.5g) fresh parsley, finely chopped
• ⅓ cup (52g) sweet pickles, finely chopped
• 2 tablespoons (30ml) brine from pickle jar
• ½ cup (52g) green onions, chopped
• 3 celery stalks, finely chopped
• 6 hard boil eggs, 4 finely chopped and 2 cut into quarters for garnishà
• salt and freshly ground pepper
• fresh chives
  

Place potatoes into a large pot of cold water and bring to a boil.  Turn down the heat to medium and simmer for 10-15 minutes until potatoes are fork tender. Do not over cook or they will become mushy.  Place into an ice water bath to stop the cooking.  Remove and drain well when still slightly warm.  Toss with the apple cider vinegar, lightly season with salt and let the potatoes cool completely.

While the potatoes are cooking, add the Miracle Whip, mustard and celery seed to a large bowl and whisk together.  Stir in the dill, parsley, sweet pickles and brine. Season with salt and pepper to taste.  Add the green onions, celery and chopped eggs and combine well.

Add in the potatoes and toss gently to fully coat with the dressing.  Add the salad to a serving bowl and garnish the top with the remaining egg quarters and fresh chives. Chill for at least 1 hour before serving.

Chef Note:   * Yukon Gold potatoes because of their buttery flavour are our #1 choice

                    ** Substitute Miracle Whip with real mayonnaise, if preferred

                    *** Substitute yellow mustard with Dijon, if preferred