French Picnic Potato Salad with Jammy Eggs

Summer…. long days, warm nights, and an abundance of fresh produce at the Markets. What’s not to love?! My weeknight go-to’s when the weather turns warm are salads. I especially love hearty, main-course salads like this one. Because no one wants to spend a hot afternoon cooking over a hot stove. Instead, enjoy an afternoon at the pool, go out for a long walk, or linger over a glass of rose.

Goodbye to mayo-laden potato salads. Hello to fresh, bright, mustardy, herby goodness. Serve with a grilled portobello mushroom burger and grilled corn for a perfect summer meal.

French Picnic Potato Salad

French Picnic Potato Salad

French Picnic Potato Salad with Jammy Eggs

Yields 4 servings


1# Mixed Baby Potatoes, cut in half or quarters if large

2 TB Dijon Mustard

2 TB fresh lemon juice

4 TB Olive Oil

2 tsp capers

2 TB fresh Dill, finely chopped

1 TB fresh Tarragon, finely chopped

1 tsp Kosher Salt

1/2 tsp ground black pepper

4 large eggs. softly boiled & chilled (instructions below)


1- In a small saucepan, add potatoes, 1 TB salt, and enough water to cover the potatoes completely. Boil until just tender, about 10 minutes. Drain and rinse with cool water.

2- While potatoes are cooking, whisk together mustard, lemon juice, olive oil, salt & pepper in a large bowl until emulsifed. Stir in herbs and capers. Set aside.

3- Mix dressing with cooked potatoes and test for seasoning. Set aside to chill until ready to serve. Top with eggs, cut in half or quarters.

How to make a perfect ‘jammy’ egg:

1- Heat a small saucepan of water to a boil. When water is fully boiling, carefully add eggs. Boil for exactly 6 minutes. Immediately remove eggs and plunge them into an ice water bath. Allow to cool in ice water 2-3 minutes. Peel & Chill. Soft boiled eggs will keep, refrigerated up to 3 days.

Soft Boiled ‘Jammy’ Eggs

Soft Boiled ‘Jammy’ Eggs