potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs!

from Bon Appétit.

ingredients

  • 2½ 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
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 Tablespoons coarsely chopped dill pickles
  • 2 Tablespoons chopped fresh chives

method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

serves 8 as a side dish.

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