This is not your mom’s potato salad. Well, I guess I can’t speak for ALL moms, but this is definitely not my mom’s potato salad. Hers included mayonnaise, which for me is not my favorite, especially once the temperature starts to climb into the 80's. This potato salad is made with a tangy Dijon and red wine dressing and is topped with soft-boiled Handsome Brook Farms Pasture Raised Organic Eggs. Plus a little bacon, because everything’s better with a little bacon! Shake up your summer routine and serve this alongside your next grilled feast, it might just take centerstage.
We are all spending a bit more time in the kitchen these days, and we want to focus on using only the best ingredients. For us, that means eggs from one of Handsome Book Farms 75+ family-owned farms. We can trust that these eggs are organic and pasture raised, which is the most humane and sustainable practice in the egg industry. It's dishes like this potato salad and our Creamy Kale Baked Eggs that keep us reaching for Handsome Brook eggs time and time again!
- 6 ounces (about 6 slices) bacon
- 3 pounds baby potatoes, halved
- Kosher salt, as needed
- 1/3 cup red wine vinegar
- 1 shallot, minced
- 2 tablespoons whole grain Dijon mustard
- 1 lemon, juiced and zested
- Black peppercorns, freshly ground, to taste
- 1/3 cup olive oil
- 3 stalks celery, thinly sliced
- 6 Handsome Brook Farms Pasture Raised Organic Eggs, at room temperature
- 1/2 cup fresh parsley, chopped
- 2 tablespoons chives, minced
Preheat the oven to 425˚F. Line a sheet pan with tin foil, and place a baking rack on top. Add the bacon to the sheet pan and place in the oven until crisp, turning once, about 17 minutes. Remove bacon from the oven and let cool on a paper towel-lined plate. Once cool, crumble by hand and set aside.
Add the potatoes to a large pot and cover with cold water. Add a generous amount of kosher salt and set over medium high heat. Bring to a boil, then reduce heat to medium and cook for about 15-20 minutes, or until fork tender. Drain potatoes and set aside in a large bowl.
Meanwhile, combine red wine vinegar and shallots and let sit for 5 minutes to soften the bite of the shallot. Add Dijon, lemon juice and zest and a generous pinch of salt and pepper and whisk until well combined. Slowly whisk in the olive oil until emulsified. Add the dressing and sliced celery to the potatoes and toss to coat well. Let sit and absorb the dressing while you prepare the eggs.
To prepare the soft-boiled eggs, bring a medium pot of water to a boil and add eggs (lower them into the water carefully with a slotted spoon) and cook over a gentle boil for exactly 6 ½ minutes. Set eggs in an ice bath to cool, then when cool enough to handle, peel the eggs.
Arrange the potatoes on a platter and garnish with bacon, parsley and chives. Top with soft-boiled eggs, slicing them in half right before serving.