Summer outings, BBQ’s, and elegant picnics aren’t complete without potato salad. However, it is time to find an alternative to the goopy, mayo-laden version. This dish is so delicious with the creamy steamed yukon gold potatoes and the soft boiled eggs mixed with a tangy mustard vinaigrette. Yum! Topped with some fresh chopped chives and a smattering of chopped dill pickles, this is a great summer dish. I wasn’t sure if the flavors would come together, but it works beautifully. A final thought I have is with the addition of tuna, olives and a few other ingredients, this dish could be a twist on salade niçoise. Happy Summer!
- 2 1/2 pounds baby Yukon Gold potatoes, washed
- 4 large eggs
- 3 tablespoons of apple cider vinegar
- 2 tablespoons whole grain mustard
- 1 teaspoon honey
- 1/3 cup olive oil
- Kosher salt and fresh ground black pepper
- 3 tablespoons chopped dill pickles (optional)
- 2 tablespoons chopped fresh chives
Steam the potatoes, covered, in a metal steamer basket set in a large pot over boiling water. Steam the potatoes until tender, about 20-30 minutes. Let the potatoes cool when done.
Meanwhile, cook the eggs in a large pot of boiling water until whites are set and the yolks are still slightly soft. If you like your eggs more firm, cook them for a minute or two longer. Drain the eggs and transfer to a bowl of ice water and chill until cool. This will make for easier shell peeling.
Whisk the vinegar, mustard and honey together in a large bowl. While whisking vigorously, gradually add the olive oil in a steady stream. This creates an emulsion. Season the dressing with salt and pepper.
Halve or quarter the potatoes and add to the bowl with the vinaigrette. Season with salt and pepper and toss to coat the potatoes. Transfer to a platter. After peeling the eggs, halve or quart them and gently toss with the potatoes. Top with pickles and chopped chives.