Place the whole potatoes into a large sauce pot. Cover with cold water, about 1 inch over the potatoes, and sprinkle in a large pinch of salt.
Bring up to a boil over medium high heat. Once it boils, turn down to a simmer and cook for 13-15 minutes or until fork tender. Drain and let cool slightly.
While the potatoes are cooking, boil the eggs. In a small sauce pot place the 4 eggs and cover with cold water, the same way you did the potatoes. Bring up to a simmer on medium heat. Once is simmers cover, remove from heat and let sit for 8 minutes. Drain and immediately place in an ice bath to stop the cooking. You want the yolks to still be bright yellow.
To make the dressing place the mayo, dijon, vinegar, salt and pepper in small bowl. Whisk together.
Once the potatoes have cooled enough to handle, cut them in half and place in a large bowl. Pour over 2/3’s of the dressing and toss. Let sit for 5 minutes and then add in the remaining dressing. Lastly add in the dill and chives and toss until everything is coated.
Peel the eggs and cut into 4-5 rounds. Add to the salad and gently mix so they don’t break up too much. To serve place the salad in a large bowl and garnish with more chives and chive blossoms (if using). If you can’t find the blossoms you can garnish with more dill as well.
Recipe Courtesy of Megan Mitchell