Potato Salad with Soft-boiled Eggs and Maple Mustard Vinaigrette is a summer picnic recipe you need to add to your recipe box!
- 1-½ pound Yukon Gold potatoes, cut into 1-inch pieces
- salt and black pepper
- 4 Large eggs at room temperature
- 3 tablespoons Whole grain mustard
- 2 tablespoons White wine vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Maple syrup
- ½ cups extra virgin olive oil
- Chopped fresh parsley, to garnish
Add the potatoes to a large saucepan. Fill with just enough water so the potatoes are submerged. Season with salt and place on the stove over medium-high heat. Cook the potatoes until tender. This should take about 10 minutes but will depend on the size of the cubes. You don’t want them to be too mushy. Remove from stove and drain. Immediately transfer to the refrigerator to chill.
Meanwhile, prepare your eggs. Bring a large pot of water to a boil. Add the eggs, and cook for 7 minutes for the soft-boiled eggs. Remove from the heat and immediately transfer the eggs to an ice bath to cool quickly. Once cooled, peel the eggs and cut them in half. Put aside.
In a small bowl, whisk together the whole grain mustard, vinegar, Dijon mustard, maple syrup, and a pinch of salt and black pepper until completely smooth. As you continue to whisk, start drizzling with olive oil. Then whisk the dressing until it is perfectly smooth. Adjust seasoning to taste and set aside.
Mix the potatoes with the dressing in a large bowl and transfer to a large serving platter. Strategically place the sliced eggs then garnish with fresh parsley. Enjoy immediately or refrigerate until ready to serve!