Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Ingredients for Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

• 1.1kg new or baby Yukon Gold potatoes, scrubbed

• 4 large eggs, room temperature

• 1 teaspoon mustard seeds

• 45ml apple cider vinegar

• 2 tablespoons whole grain mustard

• 1 teaspoon honey

• 80ml 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

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 45ml 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.