Potato Salad with Soft-Boiled Eggs and Maple Mustard Dressing
A delightful twist on classic potato salad, featuring creamy Yukon gold potatoes, perfectly soft-boiled eggs, and a tangy-sweet maple mustard dressing. This salad is perfect as a side dish or a light meal.
Ingredients
Ingredients
- 1.5 pound Yukon gold potatoes (cut into 1-inch pieces)
- salt and black pepper
- 4 large room temperature eggs
- 3 tablespoons whole grain mustard
- 2 tablespoons white grape juice vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 0.5 cup extra virgin olive oil
- fresh chopped parsley (for garnish)
Instructions
- Cook potatoes in salted water until tender, then chill.
- Boil eggs for 7 minutes for soft-boiled, then cool and peel. Slice in half.
- Whisk together mustards, vinegar, maple syrup, salt, and pepper. Drizzle in olive oil until smooth.
- Toss potatoes with dressing, arrange on platter, place eggs, and garnish with parsley.
Notes
For a creamier salad, add a tablespoon of mayonnaise to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Sodium: 150mg