Baby Yellow Potato & Egg Salad

Baby Yellow Potato & Egg Salad





Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 680g Golden Little Gem Potatoes
• 5 Large Free-Range Eggs
• 1/2 Red Onion, finely diced
• 2 stalks Celery, finely diced
• 3 Tbsp. Fresh Chives, chopped
• 2 Tbsp. Fresh Dill, chopped
• 1 Tbsp. Fresh Parsley, chopped
• 1/2 C Mayonnaise
• 1/2 Tbsp. Dijon Mustard
• 1 1/2 Tbsp. EVOO
• 1 Tbsp. Red Wine Vinegar
• 1/4 Tsp. + Sea Salt
• Cracked Pepper
• Sweet Paprika

DIRECTIONS

• Fill a large pot with cold water and add the potatoes. Set to medium high heat and bring to a boil. Once boiled, let them go about a minute or so less than fully cooked. Test them often by sticking a fork in the thickest part. You want them cooked but not falling apart tender. Strain and rinse under cool water for a couple of minutes.
• In the meantime, bring a smaller pot of cold water with the eggs to a boil on medium high heat. Once boiled, let them go 5 minutes, remove them from the heat and keep them covered for 2 - 3 minutes. Strain the eggs and place them in an ice bath to cease cooking.​

• SALAD ASSEMBLY - In a large mixing bowl, whisk together the mayo, EVOO, dijon, vinegar, red onion, salt, cracked pepper to taste, dill, chives, and parsley. Set aside for a few minutes while you cut the potatoes and eggs. Cut the potatoes into quarters and and them to the mixing bowl with the celery. Peel the eggs and chop 3 of them, adding them to the bowl as well. Carefully toss everything together until nice and coated. Taste & adjust salt / pepper if desired.
• Refrigerate until service. To serve, cut the two remaining eggs in half and serve them on the plate with a few scoops of salad and a sprinkling of fresh dill and paprika. ENJOY!

HAPPY VEG