Potato Salad with 7-Minute Eggs and Mustard Vinaigrette recipe for managing PCOS and pregnancy on Fe
Recipe by Carla Lalli Music Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
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Cooking tools:
- Steamer basket
- Pepper mill
- Pot
- Saucepan
- Skillet
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Serving platter
Ingredients
- 2 1/2 pounds new or baby Yukon Gold 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 leaves with tender stems
- 3 tablespoons coarsely chopped dill pickles
- 2 tablespoons chopped fresh chives
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