New Potato Salad with Eggs and Mustard

New Potato and Egg Salad is the perfect side for so many summer meals.

New Potato Salad with Eggs and Mustard ~ this gutsy potato salad will up your hamburger and hotdog game all spring and summer, and will quickly become your new favorite ~

Everybody's favorite summer salad, kicked up a few notches!

A wonderful no-mayo potato salad!

I found this salad at bon appétit and I just had to make it for myself.  It’s got a luxurious look to it with the big chunky eggs and the rustic mustard dressing.  There are toasted mustard seeds and chopped dill pickles in there along with lots of fresh herbs…can you blame me?

A delicious new potato and egg salad with a tangy mustard vinaigrette

I think eggs make a potato salad extra luscious.  The original recipe specified that the yolks be just barely set, but mine accidentally went a little further, either way is fine.   I like the effect of the big chunks of egg with the small potato halves, and I think the eggs give this salad enough protein to qualify as a lovely light supper…maybe add just a teeny piece grilled chicken or fish to go on the side…

New Potato and Egg Salad is the perfect side for so many summer meals.

I steamed the whole new potatoes for about 20-30 minutes until they were just tender.  This is a great way to cook them for salad because they don’t get mushy and they retain all their vitamins, etc.  I think it keeps them looking better, too, not so washed out.  I let them cool just a little before halving them and adding some of the dressing so it would start to sink in and flavor them.

Egg and New Potato Salad is PERFECTION with hamburgers and hotdogs on the grill, but I swear I make a meal out of it all by itself!

The rest is just toss and go, but I think it’s got a gutsy and interesting mix of flavors.  Well worth trying.  It’s a great one for entertaining and outdoor meals as there’s no mayo to spoil.

New Potato Salad with Eggs and Mustard

Yield: serves 4

New Potato Salad with Eggs and Mustard

Ingredients

  • about 1 lb new potatoes (the smaller the better)
  • 4 large eggs
  • 1 teaspoon mustard seeds
  • 1 cup parsley leaves
  • 2 Tbsp finely chopped dill pickles
  • snipped fresh chives (about 2-3 Tbsp)
  • salt and fresh cracked black pepper
    dressing
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp whole grain mustard
  • 1 tsp honey
  • 1/3 cup good olive oil
  • pinch of salt and fresh cracked black pepper

Instructions

  1. 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.
  2. Boil the eggs until the yolks are just set, about 7 minutes. Drain, peel and chill.
  3. 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.
  4. Make the dressing in a small food processor. I put all the ingredients in and puree until creamy.
  5. 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.
  6. Toss with the parsley and season with salt and pepper. At this point i refrigerate the potatoes to get them nice and chilled.
  7. 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!

Notes

slightly adapted from bonapetit

http://theviewfromgreatisland.com/new-potato-salad-with-eggs-and-mustard-seed/

Notes:

Delicious and easy to throw together, an alternative to mayo laden potato salad.

 

other non-mayo salads for summer…

I’ve got nothing against mayo, but these salads are especially suited to warm summer nights —

 

Healthy Mediterranean Tuna Salad

Mediterranean Tuna Salad with Tarragon Vinaigrette

A Classic Tabbouleh Salad is a summertime staple

Tabbouleh

Healthy Chopped israeli Salad

Israeli Chopped Salad

main course chopped salad with tomato vinaigrette

Chopped Salad with Spicy Tomato Vinaigrette

22 Comments

  • Reply
    Angie@Angie's+Recipes
    July 20, 2015 at 6:20 am

    Delish! I love the combo of eggs and potatoes. This is an amazing salad, Sue.

  • Reply
    Susan
    July 19, 2015 at 11:44 am

    That does look so inviting, Sue! I love that it doesn’t have any mayo in it but is loaded with flavor!

  • Reply
    Laura (Tutti Dolci)
    July 18, 2015 at 11:28 pm

    A mustard dressing is a must for me with potatoes so I’m loving this salad!

  • Reply
    victoria mcauliffe
    July 17, 2015 at 8:48 pm

    WOW!! My mom always made a mustard potato salad when I was growing up with egg in it but she also used onion and celery with diced dill pickle! This looks as though it will become my updated version of hers. Can’t wait to share it with my sisters. Thanks Sue-by the way love that bowl!

  • Reply
    Gerlinde @Sunnycovechef
    July 16, 2015 at 12:02 pm

    I love potato salad , it’s in my genes. Your recipe looks healthy and tasty and I like all the ingredients that are in it.

    • Reply
      Sue
      July 16, 2015 at 2:51 pm

      Thanks Gerlinde – I think it must be in my genes too ;)

  • Reply
    Denise | Sweet Peas & Saffron
    July 16, 2015 at 10:26 am

    I have a bit of a potato-salad aversion, because it always seems so thick with mayo and mushy…but this looks like a potato salad I can get on board with! Lovely!

    • Reply
      Sue
      July 16, 2015 at 2:58 pm

      Thanks Denise – I agree that mushy potatoes are a turn off — I learned a new technique for this salad which was steaming the whole potatoes instead of boiling them, they stayed much firmer and nicer that way.

  • Reply
    grace
    July 16, 2015 at 5:59 am

    i very much prefer mustard over mayonnaise when it comes to potato salad, so i’m pretty excited about this creation. nice job!

    • Reply
      Sue
      July 16, 2015 at 2:58 pm

      If you like mustard you will love this, the toasted mustard seeds give it that little extra something.

  • Reply
    Sippitysup
    July 15, 2015 at 6:29 pm

    Potato salad, when it’s this beautiful, changes our expectations and definition of potato salad (or it least it should). GREG

    • Reply
      Sue
      July 16, 2015 at 3:17 pm

      Agreed, and Bon Apetit recipes often has that effect on me.

  • Reply
    Chris Scheuer
    July 15, 2015 at 4:58 pm

    I love potato salads without mayo and this one looks amazing. The combination of ingredients is so hearty and flavorful!

  • Reply
    Toni | BoulderLocavore
    July 15, 2015 at 4:04 pm

    This looks and sounds uber yummy Sue! Love the eggs and mustard. Great for any picnic!

  • Reply
    Penny
    July 15, 2015 at 12:52 pm

    Love this recipe Sue. You have a way of zeroing in on really good eats and such a talent with your camera.

    • Reply
      Sue
      July 16, 2015 at 3:23 pm

      Thanks Penny – I follow my own appetite wherever it leads me :)

  • Reply
    Tricia @ Saving room for dessert
    July 15, 2015 at 11:42 am

    Lovely potato salad Sue! I think this would be fine for me as a light main dish – no fish or chicken and I would be very happy. Love the sound of the dressing too. Gorgeous bowl :)

    • Reply
      Sue
      July 16, 2015 at 3:24 pm

      Thanks Tricia – I wish I had more beautiful wooden bowls, that one is a thrift store find!

  • Reply
    Eileen
    July 15, 2015 at 10:39 am

    Either those are huge eggs or very tiny potatoes! Either way, this salad sounds delicious and classic. I bet this would be amazing picnic food!

  • Reply
    John@Kitchen+Riffs
    July 15, 2015 at 9:13 am

    I love eggs in potato salad! I usually make an eggy potato salad with mayo, but they’re a fun choice in a French-style potato salad too. Great recipe, fun photos. Thanks!

  • Reply
    Jennifer @ Seasons and Suppers
    July 15, 2015 at 5:27 am

    This is my kind of salad. Love the potatoes with the mustard and especially the dill pickles in there :) Beautiful!

    • Reply
      Sue
      July 15, 2015 at 6:27 am

      Thanks Jennifer, I think it was the dill pickles that sold me, too!

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