Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives, Fresh
  • 2 1/2 lbs New or baby yukon gold potatoes
  • 1 cup Parsley leaves with, stems tender

• Refrigerated

  • 4 Eggs, large

• Condiments

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

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Mustard seeds

• Oils & Vinegars

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

Found on bonappetit.com

Ingredients

• 2½ pounds new or baby Yukon Gold potatoes, scrubbed
• 4 large eggs, room temperature
• 1 teaspoon mustard seeds
• 3 tablespoons apple cider vinegar
• 2 tablespoons whole grain mustard
• 1 teaspoon honey
• ⅓ cup olive oil
• Kosher salt and freshly ground black pepper
• 1 cup parsley leaves with tender stems
• 3 tablespoons coarsely chopped dill pickles
• 2 tablespoons chopped fresh chives