Summer outings, BBQ’s, and elegant picnics aren’t complete without potato salad. This recipe is an easy and lighter alternative to the goopy, mayo-laden version. This dish is so delicious with creamy steamed Yukon gold potatoes and 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.
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.