POTATO & EGG SALAD
Trapped in indecision about what type of salad your picnic needs? Try this salad that’s a combination of both potato and egg salad. I prefer a dressing of mustard instead of mayo on my potato salads, in more of a German Kartoffelsalat (Potato Salad) fashion. The best part is the still runny egg yolks act as a sort of dressing and coat the warm potatoes.
Potato and Egg Salad
- 2 ½ lbs new or baby Yukon Gold potatoes
- 4 eggs
- 1 tsp mustard seeds
- 3 Tbsp apple cider vinegar
- 2 Tbsp whole grain mustard
- 1 tsp honey
- ⅓ cup olive oil
- salt and freshly ground pepper
- 1 cup parsley leaves
- 3 Tbsp dill pickles, coarsely chopped
- 2 Tbsp fresh chives, chopped (optional)
- Steam potatoes in a metal steamer, covered, for 20-30 minutes until tender. Drain and allow them to cool.
- Meanwhile cook the eggs in a medium saucepan in boiling water for 7 minutes. Drain and transfer to an ice bath. Once cooled, peel and set aside.
- Toast the mustard seeds in small, dry skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Be ready with a small bowl to add them to.
- Whisk vinegar, mustard and honey in a jar or bowl. Whisking constantly, slowly add in the oil. Season with salt and pepper.
- Halve the potatoes and add to a large bowl. Drizzle with the vinaigrette, reserving about 3 Tbsp for later. Add parsley and toss to coat, seasoning with salt and pepper. Quarter the eggs lengthwise and lightly toss to combine. Drizzle with reserved vinaigrette. Top with pickles, toasted mustard seeds and chives.
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com