2 lbs. red or yellow “waxy” potatoes
1 tablespoon apple cider vinegar
½ cup crème fraîche
½ cup mayonnaise
4 tbsp. sunflower oil
1 tablespoon yellow or Dijon mustard
½ cup green onions, finely chopped
3 celery stalks, finely chopped (about 1/2 cup)
⅓ cup dill pickle relish
2 hard-boiled eggs, peeled and chopped
¼ cup chopped fresh parsley
⅛ tsp. dill weed
⅛ tsp. celery salt
Salt and freshly ground black pepper to taste
sprigs of fresh parsley
Add potatoes to large pot and cover with 1 ½ inches of water. Season with salt — use one tsp. for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Drizzle the vinegar over the potatoes and toss. Lightly season with salt.
In a large mixing bowl, combine the mayo, crème fraiche, mustard and oil and mix thoroughly. Add onion, celery, relish, parsley, and herbs and mix well. Divide the mixture in half and set 1/2 aside in a separate bowl. add potatoes and egg to the bowl with the remaining mixture and top with the other half of the mixture you had saved aside. Gently toss all ingredients and then salt and pepper to taste and toss again.
Lightly sprinkle with paprika and adorn with fresh parsley springs around the outer edges of the bowl