Potato Salad with 6-Minute Eggs and Mustard Vinaigrette Recipe
A fantastic salad to highlight freshly dug potatoes. The creaminess of the little fingerling potatoes pairs fantastically with the bright mustard vinaigrette. This might just become your go-to potato salad…
Ingredients
2 1/2 pounds fingerling potatoes | scrubbed
4 large eggs | room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon honey
1/3 cup olive oil
Kosher salt, freshly ground pepper
1 cup parsley
3 tablespoons dill pickles | coarsely chopped
2 tablespoons fresh chives | chopped
Instructions
Step 1
Steam the potatoes until tender, 15-25 minutes, depending on size. Transfer them to a plate and let cool.
Step 2
Meanwhile, steam the eggs until whites are set and yolks are still slightly soft, 6 minutes. Remove the eggs from the steamer and transfer to a bowl of ice water and chill until cold. Drain and peel the eggs and set them aside.
Step 3
Toast the mustard seeds in a small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl.
Step 4
Whisk the vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add the oil, whisking until the mixture of completely emulsified. Season with salt and pepper.
Step 5
Halve the potatoes and add to bowl with vinaigrette. Add the parsley and toss to coat. Taste. Season with salt and pepper. Transfer to a platter. Halve the eggs and tuck in between the potatoes. Top with pickles, chives, and toasted mustard seeds. Serve. Enjoy.