Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

INGREDIENTS

2 1/2 lb

new or baby Yukon Gold potatoes, scrubbed

large eggs, room temperature

3 tbsp

apple cider vinegar

2 tbsp

whole grain mustard

1 tsp

honey (locally sourced is best)

1/3 cup

extra virgin olive oil

Kosher salt and freshly ground black pepper

1 cup

parsley leaves

3 tbsp

coarsely chopped dill pickles

2 tbsp

chopped fresh chives