Rustic Potato and Egg Salad

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Dill, Fresh
  • 6 Scallions or 1 medium red onion
  • 4 lb Yukon gold or russet potatoes, organic

• Refrigerated

  • 8 Eggs, organic large hard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Red pepper flakes
  • 2 tsp Sea salt + more

• Oils & Vinegars

  • 3/4 cup Olive oil + more, extra virgin
  • 1/3 cup Red wine vinegar +more

• Nuts & Seeds

  • 1/2 cup Pine nuts or pepitas, toasted

Found on ciaoflorentina.com

Description

Directions

• Whisk the olive oil and red wine vinegar together then toss with the onion. Season with the sea salt and allow the flavors to marry while the potatoes are cooking.
• Wash the potatoes and cover with cold water and a good pinch of sea salt. Bring to a boil then simmer with the skins on until soft when pierced with a knife (about 25 min). Drain them and allow to sit until cool enough to handle. Peel the skins off of the potatoes and slice them in 1/3 inch slices or into wedges. Boil the eggs and cut them into slices.
• In a large bowl gently toss the potatoes and eggs with the olive oil red wine vinegar dressing and the marinated onions. Adjust seasonings and stir in the dill reserving some for garnish. Serve with some freshly cracked black pepper on top, garnished with the fresh dill and the toasted pine nuts or pepitas.