Ingredients
Potatoes and Eggs
- 1 lb (450-500 grams) baby potatoes, boiled and drained
- ½ tablespoon salt
- 4 soft-boiled eggs, peeled
Parsley Mustard Dressing
- ¼ cup lightly packed fresh flat-leaf parsley, chopped
- 4 green onions, chopped
- 2 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons lemon juice or white vinegar
- 1 teaspoon whole-grain mustard
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon freshly ground pepper, more to serve
Instructions
- Boil the Potatoes: Place the baby potatoes in a pot of salted water (use the ½ tablespoon salt) and boil until they are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool completely.
- Prepare Soft-Boiled Eggs: Soft-boil the eggs by placing them in boiling water for about 6-7 minutes, then transfer to an ice bath to stop cooking. Peel and set aside once cooled.
- Make the Dressing: In a bowl, combine the chopped fresh parsley, chopped green onions, extra virgin olive oil, lemon juice or white vinegar, whole-grain mustard, ¼ teaspoon salt, and freshly ground pepper. Whisk well until all ingredients are fully integrated.
- Combine Salad: Cut the cooled baby potatoes in halves or quarters depending on their size. Roughly chop the peeled soft-boiled eggs. Gently toss the potatoes and eggs with the parsley mustard dressing, ensuring everything is evenly coated.
- Season to Taste: Taste the salad and adjust the salt and pepper as needed. Serve immediately or chill in the refrigerator for about 30 minutes for flavors to meld.
Notes
- Soft-boiled eggs add creamy texture without overpowering the fresh dressing.
- Use baby potatoes for quicker cooking and a delicate bite.
- Substitute lemon juice with white vinegar if preferred for acidity.
- This salad is best served chilled or at room temperature.
- For extra flavor, sprinkle some freshly ground black pepper right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
