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This New Potato Salad with Eggs and Mustard is gutsy and full of flavor - it makes the perfect warm summer side dish because there's no mayo to spoil.



Total time

40 minutes


Sides, Lunch


  • 1 lb new potatoes (the smaller the better)
  • 4 eggs
  • 1 teaspoon Mustard seeds
  • 1 cup parsley leaves
  • 2 tbsp finely chopped dill pickles
  • 2 tbsp snipped fresh chives
  • salt and fresh cracked black pepper
  • dressing
  • 3 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard
  • 1 tsp honey
  • ⅓ cup good olive oil
  • pinch of salt and fresh cracked black pepper


  1. Put the whole new potatoes in a steamer basket in a large pot over boiling water. Cook the potatoes until just tender, about 20-30 minutes., The exact time will depend on the size of your potatoes, just check to see if they are tender with the tip of a sharp knife. When they are done drain them and set aside to cool slightly.
  2. Boil the eggs until the yolks are just set, about 7 minutes. Drain, peel and chill.
  3. Put the mustard seeds in a small pan and toast over medium heat until they start to pop. Keep them moving while they toast. Once they start to pop put them into a bowl.
  4. Make the dressing in a small food processor. I put all the ingredients in and puree until creamy.
  5. Halve the warm potatoes and put them in your serving bowl. Drizzle on enough dressing to coat and toss so the potatoes can start to absorb some of the flavors.
  6. Toss with the parsley and season with salt and pepper. At this point i refrigerate the potatoes to get them nice and chilled.
  7. When ready to serve, halve or thickly slice the eggs and add them to the bowl. Toss in the pickles, chives, and mustard seed. Drizzle on a little more dressing (you might not use all of it) and enjoy!
  8. View the recipe instructions at The View From the Great Island

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