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I freakin’ love potato salad. I don’t know if it’s a Midwest thing, but potato salad is seriously everywhere, and it makes the perfect side for pretty much any summer meal. 


Servings

10

Total time

50 minutes

Courses

Sides


Ingredients

  • 6 eggs
  • 2½ lbs baby Yukon Gold potatoes (halved or quartered)
  • ½ cup olive oil
  • 3 tbsp dijon mustard
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • ¾ tsp coarse salt
  • ½ tsp ground black pepper
  • 3 stalks celery (sliced)
  • 1 handful freshly chopped herbs (for garnish)


Method

  1. Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once the water boils, shut the heat off and place a lid on the pan. Set a timer for 16-17 minutes.

    When the timer goes off, drain water and either rinse eggs with cold water or place in an ice water bath until chilled. Peel and discard shells. Chop eggs into quarters. Bring a large pot of water to a boil. Add potatoes and simmer until just tender, about 10-12 minutes.

    Drain and rinse with cold water. In a large mixing bowl, whisk together olive oil, Dijon, vinegar, honey, salt and black pepper. Taste and adjust seasoning, if necessary. Fold in potatoes, eggs and celery/scallions until combined.

    Place a lid on the bowl and refrigerate until chilled. Transfer to a serving bowl and garnish with chopped fresh herbs.

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