Place the potatoes in a steam basket and set over boiling water. Cover and allow to steam for 30 minutes, until fork tender. Set aside to cool and cut into halves.
Fill a medium sauce pan with water 3/4 full. Gently add the eggs. Heat over medium heat. Once boiling, let eggs boil for 7 minutes. Remove eggs using a slotted spoon and place in an ice bath to cool. Peel and cut into halves.
Make the vinaigrette by whisking together the apple cider vinegar, mustard, honey, and oil. Season with salt and pepper.
Assemble the salad by placing the potatoes into a large bowl. Scatter the eggs over the potatoes. Sprinkle on the parsley, pickles, and chives. Drizzle with vinaigrette. Serve immediately.
