Savory Potato Salad With 7-Minute Eggs And Mustard Vinaigrette
This savory potato salad combines tender Yukon Gold potatoes, perfectly cooked 7-minute eggs, and a zesty mustard vinaigrette, making it a delightful dish for any occasion.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Small Mixing Bowl
- Spoon
Ingredients
Potatoes
- 2 pounds Yukon Gold Potatoes Scrubbed clean before cooking.
Eggs
- 4 large Eggs Cooked for 7 minutes for a soft yolk.
Vegetables
- 1 small Red Onion Finely chopped.
- 0.25 cup Fresh Parsley Finely chopped.
Dressing
- 2 tablespoons Dijon Mustard
- 0.25 cup Olive Oil High-quality extra virgin.
- 2 tablespoons White Wine Vinegar
Seasoning
- to taste Salt
- to taste Black Pepper Freshly ground.
Instructions
- 1. Rinse the Yukon Gold potatoes under cold water. Place them in a large pot, cover with cold water, and add a pinch of salt.
- 2. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- 3. In a separate saucepan, bring water to a boil and add the eggs. Cook for exactly 7 minutes.
- 4. Transfer eggs to an ice water bath for 5-10 minutes, then peel and set aside.
- 5. Drain the potatoes and let cool slightly. Cut into bite-sized pieces while still warm.
- 6. In a large mixing bowl, combine warm potatoes, red onion, and parsley.
- 7. In a small bowl, whisk together mustard, olive oil, vinegar, salt, and pepper until emulsified.
- 8. Pour the vinaigrette over the potato mixture and gently toss to coat.
- 9. Slice the eggs in half and arrange on top of the salad.
- 10. Serve warm or chill for 30 minutes before serving.
Notes
For variations, consider adding diced celery, capers, or different herbs. This salad can be served warm or cold.