Potato Salad with Honey Mustard Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Chives
  • 1/4 cup Flat-leaf parsley
  • 2 1/2 lbs Yukon gold baby potatoes

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Honey, pure
  • 2 tbsp Mayo, real whole
  • 2 tbsp Mustard, whole grain (or seeded prepared

• Baking & Spices

  • 3/4 tsp Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1/4 cup Olive oil, Extra Virgin

Found on chewoutloud.com

Description

Ingredients

• 2½ lbs yukon gold baby potatoes
• 4 large eggs, boiled and sliced
• ¼ cup freshly chopped flat leaf parsley
• ¼ cup freshly chopped chives
• For Honey Mustard Vinaigrette:
• ¼ cup extra virgin olive oil
• 3 TB apple cider vinegar
• 2 TB real, whole mayo
• 2 TB whole grain (or seeded) prepared mustard
• 2 TB pure honey
• ¾ tsp kosher salt and freshly ground black pepper

Directions

• Make Honey Mustard Vinaigrette: Combine all vinaigrette ingredients and whisk to combine well. Chill until ready to use.
• In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
• Gently toss together the potatoes, sliced eggs, prepared vinaigrette, parsley, and chives. Season with additional kosher salt and black pepper, if needed. Serve chilled.