Step 1

Peel the potatoes then cut into 2-inch pieces. Place the potatoes in a large pot, cover with cold water, bring to a boil on high, then turn the heat down to medium and cook until fork tender, about 10 minutes. Drain and rinse and turn off the heat.

Step 2

While still warm, return the potatoes to the pot and add the butter. Mash the potatoes with a masher, leaving a few lumps, then stir the warm potatoes with the butter until the butter is melted. Stir in the apple cider vinegar, mustard, dill pickle, onion, parsley, and eggs.

Step 3

Leaving 2 nasturtium blossoms for garnish, finely chop the remaining blossoms then mix into the salad. Taste and add salt and pepper to taste.

Step 4

Chill for 4 hours. Garnish with the remaining whole blossoms before serving.