Potato Salad With 7-Minute Eggs And Mustard Vinaigrette Recipe

Name: Potato Salad With 7-Minute Eggs And Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds new or baby Yukon Gold 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 leaves with tender stems; 3 tablespoons coarsely chopped dill pickles; 2 tablespoons chopped fresh chives

Servings: persons

2 1/2 pounds new or baby Yukon Gold 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 leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

1
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20-30 minutes, depending on size. Transfer to a plate and let cool.
2
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
3
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
4
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons vinaigrette aside for drizzling.
5
Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
6
Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed, 4 large eggs, room temperature, 1 teaspoon mustard seeds, 3 tablespoons apple cider vinegar, and more.

Yes, Potato Salad With 7-Minute Eggs And Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With 7-Minute Eggs And Mustard Vinaigrette

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