The Only Potato Salad Recipe You Need
Potato Salad with 7-minute Eggs and Mustard Vinaigrette
I love potato salad. Sour cream based, mustard base, mayo base, egg, no egg, red, russet, new potato, I just love the stuff. So of course when I saw this recipe I had to make it..immediately. The vinaigrette that these potatoes are tossed in is so addictive, sweet & sour, and the gooey yellow yolk of the egg is simply divine. You've never had potato salad this amazing. The only issue I have with making this is every time I do I have a hard time not eating it all and leaving some for others.
To save time the day of you can make the eggs up to 1 day in advance and the vinaigrette up to 3 days.
The original Bon Appetite recipe calls to sprinkle the mustard seeds on top of the potato salad but I always just mix them in to the vinaigrette.
2.5lbs new or baby Yukon Gold Potatoes
1tsp. mustard seeds
3 Tbsp apple cider vinegar
2 Tbsp whole grain mustard
1 tsp honey
1/3 cup olive oil (you extra light if you don't like the taste of olive oil)
salt and pepper to taste
1 cup parsley leaves with tender stems
3 Tbsp coarsely chopped dill pickles (I usually use about 6)
2 Tbsp chopped chives (optional, it's good with or without)
Boil a large pot of water on the stove top.
Add potatoes and cook until a knife can easily be inserted into the middle of a potato. 20-30 minutes depending on size. Drain and let cool.
While you are cooking your potatoes, cook eggs in a pot of boiling water for, you guessed it, 7 minutes. (If you want your yolks to not be so runny you can cook them 8 or 9 minutes) Like hard boiled eggs once they are done transfer them to a bowl of ice water to cool and then gently peel the shell off.
To make the vinaigrette, start by toasting mustard seeds in a small fry pan, with no fat, over medium-low heat constantly shaking the pan over the heat to toss the seeds. The seeds are done once they start popping, quickly move them off the heat and into a mixing bowl. Other wise they will all pop out of your pan! Add vinegar, honey and mustard. Whisking quickly, slowly add olive oil to emulsify. Add a a couple pinches of salt and few twists from the pepper grinder. Set 3 Tbsp aside.
Cut potatoes in half and add to bowl with vinaigrette. Add parsley and toss to coat. Put potato salad in the bowl you will be serving it in. Slice eggs in half and place on top and nestle them in between the potatoes. Sprinkle with pickles and remaining bit of vinaigrette. Enjoy!