Directions

1. Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 12 minutes or until just tender. Drain.
2. Place warm potatoes in a large serving bowl; add vinegar and toss to combine. Add eggs, red onion, celery, pickles and parsley; toss gently.
3. Combine mayonnaise, mustard and celery seeds in a small bowl. Add salt and pepper to taste. Stir gently into salad. Top with spring onions.

Per serving: 430 calories, 12 g protein, 24 g total fat, 4 g saturated fat, 178 mg cholesterol, 43 g carbohydrate, 6 g fibre.