INGREDIENTS
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3 pounds russet potatoes
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Salt
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4 tablespoons unsalted butter
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2 tablespoons apple cider vinegar
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1/4 cup yellow mustard
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1/2 cup diced dill pickle
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1/4 cup finely diced red onion
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1/4 cup finely chopped flat parsley
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3 hard boiled eggs, peeled and finely chopped
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4-6 freshly picked nasturtium blossoms
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Black pepper