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Picnic-Perfect Potato Salad

  • Author: Heirloomed Collection


Our twist on the classic potato salad recipe is the perfect side dish to entertain your guests with or to serve your family.


  • 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
  • 34 whole brown eggs, soft boiled
  • kosher salt + cracked pepper to taste


  1. In a large saucepan, salt and boil potatoes until tender. Drain and set aside to cool.
  2. In a small saucepan, salt and boil eggs until soft boiled. Drain and set aside in ice water bath to cool.
  3. 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.
  4. Rough chop herbs (parsley, dill and green onions) and toss into potato mixture.
  5. Halve or rough chop eggs for garnish. Salt and pepper to taste. Enjoy!