Here's the bulk of what you'll need in steps #1 and #2.
Additional ingredients needed.
Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
Drain your potatoes and allow them to cool a bit.
Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
In the meantime, chop your chilled vegetables and mix together well.
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Peel and quarter your eggs. Allow them to cool covered.
Gently mix all chopped vegetables and cooled eggs together.
Mix your chilled cream sauce. Whisk well.
Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
Garnish with fresh chives. Enjoy!
