New Potato Salad with Eggs and Mustard

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives, Fresh
  • 1 cup Parsley, leaves
  • 1 lb Potatoes, new

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Dill pickles
  • 1 tsp Honey
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt and fresh cracked black pepper
  • 1 pinch Salt and fresh cracked black pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1/3 cup Olive oil, good

Found on theviewfromgreatisland.com

Directions

• 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.
• Boil the eggs until the yolks are just set, about 7 minutes. Drain, peel and chill.
• 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.
• Make the dressing in a small food processor. I put all the ingredients in and puree until creamy.
• 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.
• Toss with the parsley and season with salt and pepper. At this point i refrigerate the potatoes to get them nice and chilled.
• 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!