• 2 pounds baby redskin potatoes, skin-on and quartered
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped parsley leaves
• 4 large hard boiled eggs, peeled and hand-cut into chunks
• 1/2 medium red onion, finely chopped
• 1 teaspoon kosher salt
• 2 stalks celery (with leaves), chopped
• 1 cup mayonnaise
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons pickle relish
• 1 tablespoon yellow mustard
• 1/2 lemon, juiced
• Freshly ground black pepper

Preheat oven to 400 degrees F.

Put the potatoes in a big bowl, season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss with your hands. If there is oil on the bottom of the bowl, you've used too much! Try empting them out onto paper towels, wiping the bowl with another paper towel and then tossing again. Transfer the potatoes to a baking sheet. Roast in the oven, turning occasionally with a spatula, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes.

In a small bowl soak the onions in cold water for 15 minutes. Drain.

Once the potatoes have cooled, take the quartered potatoes, inspected each one and cut the larger ones in half again (trying, as always to have a uniform size). Put the potatoes in a large bowl, and mix with the onions, celery and eggs. Set aside to cool.

In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, mustard, and lemon juice.

Carefully fold the potatoes, onions, celery and eggs with the mayonnaise mixture. Season with pepper, to taste. Transfer to a serving bowl and serve.