The best, easy, warm potato salad with perfect hard boiled eggs and coasted in a silky vinaigrette of olive oil and red wine vinegar.
Whisk the olive oil and red wine vinegar together then toss with the sliced onion. Season with the sea salt and allow the flavors to marry while the potatoes are cooking.
Wash the potatoes and cover with cold water and a big pinch of sea salt. Bring to a boil and simmer with the skins on until soft when pierced with a knife (about 20 -25 min). Drain them and allow to sit until cool enough to handle.
Peel the skins off of the potatoes and slice them in 1/3 inch slices or into wedges. Boil the eggs and cut them into slices.
In a large bowl gently toss the cooked potatoes and eggs with the olive oil vinegar dressing and the marinated onions.
Adjust seasonings and stir in the dill reserving some for garnish. Serve with some freshly cracked black pepper on top, garnished with the fresh dill, chives and the toasted pine nuts.
When boiling the eggs you can take a couple out after 6 minutes to garnish the potato salad with creamy 6 minute eggs as well.