Potato salad with egg and mustard-honey vinaigrette

Name: Potato salad with egg and mustard-honey vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 6 Eggs (Gr. M); 4 TABLESPOONS Cider vinegar; 2 TABLESPOONS grainy mustard; 1 TABLESPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 100 g Gherkins; 1 collar Chives; 1 collar Parsley

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

If the potato salad is prepared with a sweet and spicy mustard dressing and fresh herbs, as here, no one is guaranteed to miss the mayo from granny's classic.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
6 Eggs (Gr. M)
4 TABLESPOONS Cider vinegar
2 TABLESPOONS grainy mustard
1 TABLESPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
100 g Gherkins
1 collar Chives
1 collar Parsley

Directions

1
Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Boil eggs hard for about 10 minutes.
2
For the vinaigrette, mix vinegar, mustard, honey, salt and pepper. Fold in the oil.
3
Finely dice the gherkins. Wash herbs and shake dry. Cut chives into fine rolls. Peel and finely chop the parsley leaves.
4
Quench, peel and coarsely chop the eggs. Drain the potatoes, rinse with water, and depending on the size, cut them in half or quarters with the skin. Mix potatoes, cucumber, herbs and vinaigrette, season to taste. Carefully fold in eggs. Tastes lukewarm and cold.