Potato Salad With 7 Minute Eggs And Mustard Vinaigrette Recipes

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POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE



Potato Salad with 7-Minute Eggs and Mustard Vinaigrette image

Provided by Carla Lalli Music

Categories     Salad     Egg     Potato     Side     Kid-Friendly     Spring     Summer     Healthy     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11

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

Steps:

  • 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 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.
  • 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).
  • 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.
  • 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.
  • Do Ahead
  • 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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POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE
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2019-05-15 Fill a medium sauce pan with water 3/4 full. Gently add the eggs. Heat over medium heat. Once boiling, let eggs boil for 7 minutes. Remove …
From iamhomesteader.com
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Estimated Reading Time 4 mins
  • Place the potatoes in a steam basket and set over boiling water. Cover and allow to steam for 30 minutes, until fork tender. Set aside to cool and cut into halves.
  • Fill a medium sauce pan with water 3/4 full. Gently add the eggs. Heat over medium heat. Once boiling, let eggs boil for 7 minutes. Remove eggs using a slotted spoon and place in an ice bath to cool. Peel and cut into halves.
  • Make the vinaigrette by whisking together the apple cider vinegar, mustard, honey, and oil. Season with salt and pepper.
  • Assemble the salad by placing the potatoes into a large bowl. Scatter the eggs over the potatoes. Sprinkle on the parsley, pickles, and chives. Drizzle with vinaigrette. Serve immediately.

POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE ...
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2015-05-19 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 …
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  • 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 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.
  • 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).
  • Whisk 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.

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Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds. Do Ahead: 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. You …
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POTATO SALAD WITH 7 MINUTE EGGS AND MUSTARD VINAIGRETTE ...
Steps: 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 until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water ...
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