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Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

2 tbsp

Chives, fresh

2 1/2

lbs New or baby yukon gold potatoes

1 cup

Parsley leaves with, stems tender

4

Eggs, large

3 tbsp

Dill pickles

1 tsp

Honey

2 tbsp

Mustard, whole grain

1

Kosher salt and freshly ground black pepper

1 tsp

Mustard seeds

3 tbsp

Apple cider vinegar

1/3 cup

Olive oil