a wooden bowl filled with boiled eggs and parsley on top of a colorful table cloth
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Potato Salad With 7-Minute Eggs and Mustard Vinaigrette

162 ratings
· Vegetarian, Gluten free · 8 servings
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Bon Appetit Magazine
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Ingredients

Produce
2 tbsp Chives, fresh
2 1/2 lbs New or baby yukon gold potatoes
1 cup Parsley leaves with, stems tender
Refrigerated
4 Eggs, large
Condiments
3 tbsp Dill pickles
1 tsp Honey
2 tbsp Mustard, whole grain
Baking & Spices
1 Kosher salt and freshly ground black pepper
1 tsp Mustard seeds
Oils & Vinegars
3 tbsp Apple cider vinegar
1/3 cup Olive oil

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