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Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Ingredients
  • 2 ½ 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, freshly ground pepper
  • freshly ground pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives
Note: Ingredients may have been altered from the original.
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