Serves: 8                                                                                                                                                       Potato Salad Photo


  • 2½ lbs baby potatoes
  • 4 large eggs, boiled and sliced
  • ¼ cup freshly chopped flat leaf parsley
  • ¼ cup freshly chopped chives
  • For Honey Mustard Dressing:
  • ¼ cup extra virgin olive oil
  • 3 TB apple cider vinegar
  • 2 TB real, whole mayo
  • 2 TB whole grain mustard (with seeds in it)
  • 2 TB pure honey
  • ¾ tsp kosher salt and freshly ground black pepper


  1. Make Honey Mustard Vinaigrette: Combine all dressing ingredients and whisk to combine well. Chill until ready to use.
  2. In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
  3. Gently toss together the potatoes, sliced eggs, prepared dressing, parsley, and chives. Season with additional kosher salt and black pepper, if needed. Serve chilled.