POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE

This healthy Vine Salad leave turn your new competition broadside containerful. It is a modernistic organism of the classic murphy and egg salads does not need any mashing or gobs of mayo (tho' there's zip improper with that!). Instead, the potatoes and eggs are halved, garnished with caller herbs, sprinkled with whatsoever pickles for compression, and drizzled with a tangy homemade mustard dressing.

As much as I like traditional potato salad, I like the rate and flavors of this one a bit writer. It is perfect for repast and when I am disagreeable to eat healthier.

I especially know making this when the primary ingredients are harvested honourable from the attribute. Uptake food that we love lifted and cultivated (the eggs our chickens lay are SO tasty!) is such a handle! Believe liberal to add homegrown onions in acquisition to the schnittlaugh, tomatoes, change freshly picked dill.

So as you can tell this is not your grandma’s potato salad! The main reason it looks (and tastes!) different is the lack of mayonnaise and the rough chop of the potatoes. These are big chunks of potato so getting the best quality you can is recommended. (And of course, your garden is always the best source!) I have made this with red potatoes as well as fingerling and loved it. 

INGREDIENTS :

• ⅓ cup extra virgin olive oil
• 1 cup parsley leaves
• 4 large eggs room temperature
• 3 tablespoons apple cider vinegar
• 2 tablespoons whole grain mustard
• 1 teaspoon honey locally sourced is best
• 3 tablespoons coarsely chopped dill pickles
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper to taste
• 2 ½ pounds new or baby Yukon Gold potatoes scrubbed

INSTRUCTIONS :

1. 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.
2. 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.
3. Make the vinaigrette by whisking together the apple cider vinegar, mustard, honey, and oil. Season with salt and pepper.
4. 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.

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