Description
Our twist on the classic potato salad recipe is the perfect side dish to entertain your guests with or to serve your family.
Ingredients
Scale
- 3 lbs Honey Gold Potatoes, boiled and halved
- 3 TBSP apple cider vinegar
- 4 tsp whole grain mustard
- 1 tsp mustard seeds
- 1/2 cup extra virgin olive oil
- 1 bunch fresh green onions
- 1 bunch fresh dill
- 1 bunch flat leaf Italian parsley
- 3–4 whole brown eggs, soft boiled
- kosher salt + cracked pepper to taste
Instructions
- In a large saucepan, salt and boil potatoes until tender. Drain and set aside to cool.
- In a small saucepan, salt and boil eggs until soft boiled. Drain and set aside in ice water bath to cool.
- In a large bowl, whisk together vinegar, mustard and mustard seed, gradually adding in olive oil until emulsified. Halve the cooled potatoes and add to the vinaigrette and toss.
- Rough chop herbs (parsley, dill and green onions) and toss into potato mixture.
- Halve or rough chop eggs for garnish. Salt and pepper to taste. Enjoy!