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.
Yields 4 servings
Ingredients:
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)
Method
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.
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.
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:
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
