A fantastic salad to highlight freshly dug potatoes. The creaminess of the little fingerling potatoes pairs fantastically with the bright mustard vinaigrette. This might just become your go-to potato salad…

INGREDIENTS

2 1/2 pounds fingerling potatoes | scrubbed

4 large eggs | room temperature

1 teaspoon mustard seeds

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

Kosher salt, freshly ground pepper

1 cup parsley

3 tablespoons dill pickles | coarsely chopped

2 tablespoons fresh chives | chopped

Instructions

Step 1

Steam the potatoes until tender, 15-25 minutes, depending on size. Transfer them to a plate and let cool.

Step 2

Meanwhile, steam the eggs until whites are set and yolks are still slightly soft, 6 minutes. Remove the eggs from the steamer and transfer to a bowl of ice water and chill until cold. Drain and peel the eggs and set them aside.

Step 3

Toast the mustard seeds in a small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl.

Step 4

Whisk the vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add the oil, whisking until the mixture of completely emulsified. Season with salt and pepper.

Step 5

Halve the potatoes and add to bowl with vinaigrette. Add the parsley and toss to coat. Taste. Season with salt and pepper. Transfer to a platter. Halve the eggs and tuck in between the potatoes. Top with pickles, chives, and toasted mustard seeds. Serve. Enjoy.