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Under 30 Minutes

Potato and Egg Salad

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Photography: Mike Krautter


  • 1 pound micro red potatoes, halved (3 cups)
  • 4 large eggs
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley


  1. Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.

  2. Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.

  3. Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.

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