New Potato Salad with Eggs and Mustard
User Reviews
3.7
New Potato Salad with Eggs and Mustard
Description
This new potato salad uses small baby potatoes steamed until tender and halved while still warm. Hard-boiled eggs with just-set yolks add richness and a creamy texture. Toasted mustard seeds bring a subtle nutty crunch to the salad, complementing the mix of fresh parsley, chives, and chopped dill pickle, which impart herbal brightness and a slight tang.
The dressing is a smooth emulsion of apple cider vinegar, whole grain mustard, honey, and olive oil, which lightly coats the potatoes and herbs, allowing the flavors to meld while not overpowering the ingredients. Tossing the warm potatoes with dressing lets them absorb flavor before chilling them for a cool, refreshing salad.
This potato salad suits a range of meals and can be served chilled or at room temperature. It makes a suitable side for barbecues, potlucks, or casual meals where a balance of textures and mild mustard flavor is desired.
Ingredients
- 1 lb potato baby potatoes), the smaller the better, new
- 4 egg large
- 1 teaspoon mustard seeds
- 1 cup parsley leaves
- 2 Tbsp dill pickle or dill pickle relish, finely chopped
- 2 Tbsp chives fresh, minced
- salt cracked
- black pepper cracked
dressing
- 3 Tbsp apple cider vinegar
- 2 Tbsp whole grain mustard
- 1 tsp honey
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 1/2 pinch black pepper cracked
Instructions
- Put the whole new potatoes in a steamer basket in a large pot over boiling water. Cook the potatoes until just tender, about 20-30 minutes. *The exact time will depend on the size of your potatoes, just check to see if they are tender with the tip of a sharp knife. When they are done drain them and set aside to cool slightly.
- Meanwhile, boil the eggs until the yolks are just set, about 7 minutes. Drain, peel and chill.
- Put the mustard seeds in a small pan and toast over medium heat until they start to pop. Keep them moving while they toast. Once they start to pop put them into a bowl.
- Make the dressing in a small food processor. I put all the ingredients in and puree until creamy.
- Halve the warm potatoes and put them in your serving bowl. Drizzle on enough dressing to coat and toss so the potatoes can start to absorb some of the flavors.
- Toss with the parsley and season with salt and pepper. At this point i refrigerate the potatoes to get them nice and chilled.
- When ready to serve, halve or thickly slice the eggs and add them to the bowl. Toss in the pickles, chives, and mustard seed. Drizzle on a little more dressing (you might not use all of it) and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 231mg | 10% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1588IU | 32% |
| Vitamin C | 43mg | 48% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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