Potato Salad with 7 Minute Eggs and Mustard Vinaigrette
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
Instructions
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette serves 8 original recipe by Bon Appetit.
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