Name: Potato Salad With 7-Minute Eggs and Mustard Vinaigrette
Yield: 8 Servings
Ingredients: 2½ pounds new or baby Yukon Gold potatoes, scrubbed; 4 large eggs, room temperature; 1 teaspoon mustard seeds; 3 tablespoons apple cider vinegar; 2 tablespoons whole grain mustard; 1 teaspoon honey; ⅓ cup olive oil; Kosher salt and freshly ground black pepper; 1 cup parsley leaves with tender stems; 3 tablespoons coarsely chopped dill pickles; 2 tablespoons chopped fresh chives

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Peden & Munk

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Recipe notes