Step 1
Peel and cut the potatoes. Fill a large saucepan with cold water, add the potatoes and plenty of salt and bring to the boil. Cook for only 8-10 minutes, checking every 3-4 minutes to make sure the potatoes are not overcooked. You are looking for the potatoes to be tender but retain their shape, easily pieced with a knife but not falling apart at all. Drain immediately.
Step 2
Carefully transfer the hot potatoes back into the saucepan and pour the pickling brine over the top with a generous pinch of salt and cracked pepper. Cover and let cool to absorb the flavours.
Step 3
While the potatoes are cooling prepare the rest of the ingredients. Finely chopping the celery and pickles, and the dill and chives.
Step 4
If you are adding boiled eggs, boil them for 8-10 minutes for hardboiled. Transfer to bowl of water, peel and chop into pieces.
Step 5
Make the creamy dressing by combining the mayonnaise, sour cream, dijon in a small bowl.
Step 6
Once the potatoes are cooled transfer them to a mixing bowl, leaving any excess liquid behind. Add the celery, pickles and boiled eggs. Add the creamy dressing and gently mix to combine. Add the herbs and a big pinch of salt and pepper and gently mix again. Taste and adjust the salt and pepper as needed.
Step 7
This potato salad lasts in the fridge for 3 days in an airtight container.
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