Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2 pounds red potatoes (New or Yukon gold, quartered)
  • Sea salt
  • 1/2 cup finely diced radishes
  • 1/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons capers
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped tarragon (optional)
  • Radish leaf chimmichuri (optional, for garnish , see note)

Instruction

  • Carefully place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch. This is known as the Ina technique for hard boiling eggs, but use whatever method you prefer if you don’t trust the queen.
  • Meanwhile, place the potatoes in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large mixing bowl.
  • Peel the eggs and add to the potatoes. Using a masher or fork, crush the eggs until the whites and yolks are broken up, and the potatoes are still fairly chunky. Stir in the radishes, mayonnaise, mustard, capers, chives, and tarragon (if using). Taste for seasoning and add more salt as necessary.
  • Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of radish leaf pesto (see note).