Potato and Green-Vegetable Salad with Dijon Dressing and Chives

1. 1

   In a small bowl whisk together all dressing ingredients.

2. 2

   Dressing may be made 1 day ahead and chilled, covered.

3. 3

   In a large saucepan cover potatoes with salted water by 2 inches and simmer until just tender, about 20 minutes.

4. 4

   Drain potatoes and, when cool enough to handle, cut into 1/4-inch-thick slices.

5. 5

   Diagonally slice celery and hard-boil eggs.

6. 6

   When eggs are cool enough to handle, cut whites into 1/4-inch dice, reserving yolks for another use.

7. 7

   Thinly slice endives crosswise and cut zucchini crosswise into 1/8-inch-thick slices.

8. 8

   Thinly slice onion.

9. 9

   Chop enough chives to measure 1/2 cup.

10. 10

    Vegetables, egg whites, and chives may be prepared up to this point 4 hours ahead and chilled separately, covered.

11. 11

    Just before serving, in a large bowl gently toss all ingredients with dressing to coat well.

* Per serving · 4 servings · Values may vary.

No additional tips available.