This hearty Potato Salad will become your new favorite side dish. It is a modern hybrid of the classic potato and egg salads does not involve any mashing or gobs of mayo (although there’s nothing wrong with that!). Instead, the potatoes and eggs are halved, garnished with fresh herbs, sprinkled with some pickles for crunch, and drizzled with a tangy homemade mustard vinaigrette.
Ingredients
- 2 ½ pounds new or baby Yukon Gold potatoes scrubbed
- 4 large eggs room temperature
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- 1 teaspoon honey locally sourced is best
- ⅓ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 cup parsley leaves
- 3 tablespoons coarsely chopped dill pickles
- 2 tablespoons chopped fresh chives
Instructions
CLICK NEXT PAGE BELOW TO CONTINUE READING …