This hearty Potato Salad will become your new favorite side dish. It is a modern hybrid of the classic potato and egg salads does not involve any mashing or gobs of mayo (although there’s nothing wrong with that!). Instead, the potatoes and eggs are halved, garnished with fresh herbs, sprinkled with some pickles for crunch, and drizzled with a tangy homemade mustard vinaigrette.
As much as I love traditional potato salad, I love the quickness and flavors of this one a bit more. It is perfect for lunch and when I am trying to eat healthier.
I especially love making this when the main ingredients are harvested right from the property. Eating food that we have raised and cultivated (the eggs our chickens lay are SO tasty!) is such a treat! Feel free to add homegrown onions in addition to the chives, tomatoes, even freshly picked dill.
If you happen to love the traditional version, I’ve got you covered. Try my Classic Country Potato Salad too!
Potato Salad Recipe
So as you can tell this is not your grandma’s potato salad! The main reason it looks (and tastes!) different is the lack of mayonnaise and the rough chop of the potatoes. These are big chunks of potato so getting the best quality you can is recommended. (And of course, your garden is always the best source!) I have made this with red potatoes as well as fingerling and loved it. (Although I do kick the salt up a notch when using fingerlings.)
Another option to kick up the flavor in this recipe is to roast the potatoes first!
2 1/2 pounds small potatoes, scrubbed
2-4 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary or thyme (optional)
Heat oven to 425°F.
On an ungreased baking pan, mix all ingredients; spread evenly in pan.
Roast uncovered 25-35 minutes, stirring occasionally until potatoes are tender and browned.
Prepare salad as directed below.
You may be wondering… why 7 minutes? I especially love this quick version because the centers of the eggs are not completely solidified. A beautiful bit of runny yolk peeps through and adds something magical to the overall appearance and texture. If you happen to want fully hard boiled eggs, just continue cooking for an additional 5 minutes or so.
I think you are going to love this Potato Salad with 7-minute Eggs and Mustard Vinaigrette as much as we do!