Potato Salad With 7-Minute Eggs And Mustard Vinaigrette.
One twist: toasted mustard seeds:
A few notes:
- We used red potatoes & boiled, not steamed, them.
- We kept the pickle separate since we were eating this over several days.
- We cooked our eggs until they were hard boiled since I was worried about any soft/runny yolk and eating this over several days. We also finely chopped them.
I would like to try this with the soft set yolks because I can see how the creamy yolk would add a lot of silkiness to the salad. Even with the "more cooked" egg, the salad seemed silky. Next time I might try to scale this back to 2 servings so we can use the runnier eggs. I really liked the flavors from the mustard seeds and the tangy mustard-honey-olive oil-vinegar dressing plus the crunchy sip from the pickles. You need a bit of crunch in potato salad.
Recipe from Bon Appetit June 2015. Find it here.