0 from 87 votes
New Potato Salad with Eggs and Mustard
This New Potato Salad with Eggs and Mustard is gutsy and full of flavor - it makes the perfect summer side dish because there's no mayo to spoil.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 332 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 lb new potatoes (baby potatoes), the smaller the better
- 4 large eggs
- 1 teaspoon mustard seeds
- 1 cup parsley leaves
- 2 Tbsp finely chopped dill pickles or dill pickle relish
- 2 Tbsp minced fresh chives
- Salt and cracked black pepper
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 cracked black pepper
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!
Cup of Yum
Nutrition Information
Serving
1
Calories
332kcal
(17%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
231mg
(10%)
Potassium
660mg
(19%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1588IU
(32%)
Vitamin C
43mg
(48%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332
% 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.