Ingredients
- 2 tbsp chives, fresh
- 1kg new or baby potatoes
- 1 cup parsley leaves
- 4 eggs, large
- 3 gherkins
Dressing
- 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
Method
- Boil potatoes in a large pot until tender, about 15 minutes depending on size. Transfer to a plate and let cool.
- 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.
- 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.
- 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.
- 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.
