Herbed Potato and Egg Salad

Herbed Potato and Egg Salad


  • 2 tbsp chives, fresh
  • 1kg new or baby potatoes
  • 1 cup parsley leaves
  • 4 eggs, large
  • 3 gherkins


  • 1 tsp honey
  • 2 tbsp wholegrain mustard
  • 1 tsp salt and freshly ground black pepper
  • 1 tsp mustard seeds
  • 3 tbsp apple cider vinegar
  • 1/3 cup olive oil


  1. Boil potatoes in a large pot until tender, about 15 minutes depending on size. Transfer to a plate and let cool.
  2. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, about 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
  3. Toast mustard seeds in a small dry skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl.
  4. Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons of the vinaigrette aside for drizzling.
  5. Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.