Yield: 4 to 6 servings
This tangy potato salad does without the heavy mayo base. It’s fresh and light—the perfect gourmet summer side.
1 1/1 pounds Yukon gold potatoes, cut into 1-inch pieces
4 large room temperature eggs
3 tablespoons whole grain mustard
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
½ cup extra virgin olive oil
fresh chopped parsley, for garnish
salt and black pepper
1. Add the potatoes to a large pot. Fill with just enough water so that the potatoes are submerged. Season with salt and place on the stove over medium-high heat. Cook the potatoes until just tender. You don’t want them to be too mushy. Pull from the stove and drain. Transfer immediately to the refrigerator to chill.
2. Meanwhile, prepare your eggs. Bring a large saucepan of water to a boil. Add the eggs, and cook for 7 minutes for soft-boiled eggs. Remove from heat and transfer the eggs immediately to an ice bath to cool down quickly. Once cool, peel the eggs and slice them in half. Set aside.
3. In a small bowl, whisk together the whole grain mustard, vinegar, dijon mustard, maple syrup and a dash of salt and black pepper until it is completely smooth. While you continue to whisk, start drizzling in the olive oil. Then whisk the dressing until perfectly smooth. Adjust seasoning to taste and set aside.
4. Toss the potatoes with the dressing in a large bowl and transfer to a large serving platter. Strategically place the sliced eggs and then garnish with fresh parsley. Enjoy immediately or refrigerate until you are ready to serve!