Creamy & Classic Potato Salad

• 900g Agria Potatoes or Trio Gourmet Potatoes
• 1T salt
• 2T white wine vinegar
• ½ C pickles, diced
• ¾ C mayonnaise
• ¼ C red onions, diced
• 2T minced parsley
• 1½T Dijon mustard
• Salt and Pepper, to taste
• 2 hard-boiled eggs, diced into cubes
• 1 stalk of green onion, finely sliced
• Mint leaves, to garnish

Method:

1. Dice potatoes and place them in a large saucepan and top with boiling water
2. Boil over medium-high heat.
3. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
4. Drain potatoes and transfer back to the pot.
5. In a medium-sized bowl, gently stir together potatoes, mayonnaise, vinegar, red onion, parsley, mustard, pickles and chopped eggs. Add salt and pepper to taste.
6. Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley and mint.