Sunday, May 24, 2020

Potato & Egg Salad with a Mustard Vinaigrette

This recipe was inspired by bon appetit, but I’ve made a few changes to make it simpler. Do you have on instant pot? If so you can hard boil your eggs for 5 minutes on high pressure with a quick release. The shells just fall off and they are perfect. This Potato & Egg Salad with Mustard Vinaigrette would go great with BBQ, grilled or fried chicken.  Serves 4 (double for 8..great for picnics, pot luck or dinner with friends and family) 


1 1/4 lb baby Yukon gold potatoes, scrubbed  
2 hard boiled eggs, sliced
1/2 teaspoon dry mustard
1 1/2 tablespoons apple cider vinegar 
1 tablespoon whole grain mustard 
1/2 teaspoon honey
1 1/2 tablespoons olive oil 
Kosher salt and freshly ground black pepper, to taste 
1/2 cup parsley leaves with tender stems 
1 1/2 tablespoons dill pickle relish 
1 tablespoon chopped fresh chives, garnish 


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, 8-9 minutes or instant pot for 5 minutes.  Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside. 

Whisk dry mustard, 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 relish,  toss to coat; season with salt and pepper. Transfer to a platter. Slice eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with chives. Easy Peasy! 

No comments:

Post a Comment