Categories: Recipes

Recipe: Potato Salad with Eggs and Mustard Vinaigrette

by Jessie Beyer - Wednesday, June 5, 2019

Warm weather means backyard BBQ’s and pot luck dinners! At the Fort Collins office we have been enjoying an abundance of boiled local eggs during staff lunches, so we’re excited to test easy-to-make recipe ourselves.

Ingredients

2½ 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
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

Recipe

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.

Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. (This recipe calls for soft boiled eggs but if your prefer your yolks more well done you can always cook them longer!)

Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.

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).

Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

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.

Do Ahead: 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.

Photo and recipe courtesy of Bonappetit.com

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.

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