Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSteam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size.
Transfer to a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes.
Drain; transfer eggs to a bowl of ice water and chill until cold.
Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute.
Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
Whisk vinegar, mustard, and honey in a large bowl.
Whisking constantly, gradually add oil; whisk until emulsified.
Season with salt and pepper.
Set 3 tablespoons vinaigrette aside for drizzling.
Halve potatoes and add to bowl with vinaigrette.
Add parsley and toss to coat; season with salt and pepper.
Transfer to a platter.
Halve reserved eggs and tuck in between potatoes.
Drizzle with reserved vinaigrette.
Top with pickles, chives, and toasted mustard seeds.
Eggs can be boiled 1 day ahead; drain, cover, and chill.
Peel just before using.
Vinaigrette can be made 3 days ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.