Ingredients

The following ingredients have 4 Servings
  • 1½ pounds new or fingerling potato medley (washed)
  • 2 large eggs (boiled and peeled)
  • 1 teaspoon Kosher salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoons chopped fresh chives
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoons whole grain mustard
  • 1 teaspoon honey
  • 1 tablespoon minced garlic ({1 garlic clove})
  • 1/4 cup extra virgin olive oil

Instruction

  • Fill a large stockpot with 1” of water and potatoes. Place over high heat and bring water to a slow boil. Once water starts to bubble, lower heat to low, cover pot and cook potatoes for 15 minutes or until potatoes are easily poked through with a fork.
  • Meanwhile add dressing ingredients to a small bowl and whisk. Set aside.
  • Remove potatoes from pan and cut into bite size pieces and place into serving bowl.
  • Coarsely chop eggs, add to potatoes along with red pepper flakes, salt, pepper, parsley, and chives.
  • Drizzle dressing over top and gently toss together. Serve immediately or store in the refrigerator until ready to serve.