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Potato Salad With 7-Minute Eggs and Mustard Vinaigrette

4.1

(14)

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Potato salad with 7minute eggs and mustard vinaigrette.
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette Peden + Munk

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Ingredients

8 Servings

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
freshly ground pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

  1. Step 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.

    Step 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.

    Step 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).

    Step 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.

    Step 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.

  2. Do Ahead

    Step 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.

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Reviews (14)

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  • Wish you would add a print option on your recipes. I’m old and need the paper to follow and save. Please. (Or am I missing something.) my friend made this and got rave reviews!

    • escience243

    • Boonton, NJ

    • 9/22/2020

  • 这是我用来转移话题的烧烤和盛餐会。Easy to put together and makes for a beautiful presentation. Everyone raves about it. I followed another reviewer's suggestion of omitting the extra mustard seeds for the top and was glad I did. There's more than enough in whole-grain mustard.

    • swlink

    • Boston, MA

    • 10/8/2019

  • I must have made this recipe over a dozen times now. It has become my go-to recipe for potato salad. My guests ask for it and I've been asked to bring it along to a few BBQs. Getting the egg to the right temperature is crucial for the flavor and consistency and is what makes this recipe a bit special.

    • mcoltho

    • Chester, NJ

    • 1/16/2018

  • Good to bring to the house of a non-mayonnaise lover. Got a lot of compliments!

    • jstral

    • 11/17/2017

  • I loved this dish. The picture was a great come on and it didn't fail. I omitted the mustard seed for personal taste and the bag of baby yellow potatoes was only 1 1/2 lbs. but I kept he original proportions of the other ingredients. Also kept it at room temperature. Wonderful !

    • artformarge

    • Orange, caOOOOOOOCOranOge, Ca

    • 6/17/2017

  • I really wanted to love this recipe but even with adding in extra Maille dijon and doubling the toasted yellow mustard seeds, it was merely ok. The suggestion of the unity of egg salad and potato salad is just that - given that anybody could add a soft boiled egg to the surface of any potato salad. Cover photo is lovely though!

    • Nutellaluvr

    • Calgary, AB

    • 6/9/2017

  • I am so sorry to say that this was nothing special. Potato salad has a long tradition in Austria and this one was okay but nothing great.

    • pollybert

    • Vienna, Austria

    • 5/24/2016

  • I thought this was an awesome recipe. I did not add the mustard seeds, but did add some mustard powder. I have made this twice now.

    • ldvorak2

    • Edgerton, WI

    • 7/6/2015

  • This was a terrific potato salad however, I did add a large tblsp of dijon as well as the grainy mustard and some fresh dill....really yummy. The eggs where a great addition.

    • sugarchinni

    • Toronto, ON

    • 7/6/2015

  • I followed the recipe precisely (even weighing the potatoes). While I really like whole grain mustard, I felt it was too much in this recipe. I though I would have to double the dressing, but there was plenty. I'm taking it to a cookout this evening, perhaps it will improve with age?

    • luvrunnin

    • San Diego

    • 7/4/2015

  • Deliciously light salad. Definitely ubder cook the yolks to add to the moisture of the dish. I added scallions.

    • SandraCameron

    • 7/1/2015

  • Great salad! It ressembles a traditional German potato recipe I make (I omit the dill though). I tried it with soft boiled eggs also: it is interesting that way for it adds richness to the dressing. I replaced the dill pickles (yuck) by capers (ummm). Lovely meal with a few tomatoes on the side. Thank you! FOUR FORKS

    • Anonymous

    • Montréal, Qc, Canada

    • 6/27/2015

  • Great salad! Not a potato salad fan but this one did the trick....

    • pattimac5242

    • California

    • 6/19/2015

  • Really good and not your typical potato salad. Loved the 7 minute eggs plus they make the salad look really nice. Would definitely make again. Wouldn't botther with the additional mustard seeds for on top. Lots of grainy mustartd in the dressing.

    • Anonymous

    • Victoria BC

    • 6/17/2015

Tags Potato Salad Salad American Yukon Gold Potato Potato Root Vegetable Vegetable Parsley Herbs & Spices Chive Side Lunch Brunch Dinner Nut Free Gluten Free Dairy Free Vegetarian Simmer Memorial Day Spring Summer Bon Appétit

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