Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Name: Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Yield: 8
Ingredients: 2 1/2 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; 1/3 cup olive oil; Kosher salt, freshly ground pepper; 1 cup parsley leaves with tender stems; 3 tablespoons coarsely chopped dill pickles; 2 tablespoons chopped fresh chives

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette was pinched from <a href="http://www.epicurious.com/recipes/food/views/potato-salad-with-7-minute-eggs-and-mustard-vinaigrette-56389652" target="_blank">www.epicurious.com.</a>

"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...."

INGREDIENTS

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2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed

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4 large eggs, room temperature

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1 teaspoon mustard seeds

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3 tablespoons apple cider vinegar

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2 tablespoons whole grain mustard

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1 teaspoon honey

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1/3 cup olive oil

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Kosher salt, freshly ground pepper

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1 cup parsley leaves with tender stems

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3 tablespoons coarsely chopped dill pickles

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2 tablespoons chopped fresh chives

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