Forget everything you know about boring, mayo-drenched potato salads! This Maple Mustard Potato Salad with Soft Boiled Eggs is about to become your new summer obsession. Imagine a perfect harmony of sweet maple syrup, tangy Dijon mustard, and creamy soft-boiled eggs that will make your taste buds dance with joy. Whether you're planning a backyard barbecue or looking to impress your dinner guests, this recipe is your secret weapon to culinary greatness.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds small potatoes
- 4 soft boiled eggs
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
- Chives for garnish
Instructions
- Wash the small potatoes thoroughly and cut them into bite-sized pieces, ensuring they are roughly uniform in size for even cooking.
- Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes until potatoes are tender when pierced with a fork.
- While potatoes are cooking, prepare the soft boiled eggs by bringing a separate pot of water to a gentle boil. Carefully lower room temperature eggs into the water and cook for exactly 6-7 minutes for soft, runny yolks.
- Immediately transfer eggs to an ice bath after cooking to stop the cooking process. Once cooled, gently peel the eggs and set aside.
- Drain the cooked potatoes in a colander and let them cool for 10 minutes, allowing excess moisture to evaporate.
- In a large mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create a smooth dressing.
- Add the slightly cooled potatoes to the dressing and gently toss to coat evenly, ensuring each potato piece is well-seasoned.
- Transfer the dressed potato salad to a serving platter and carefully slice the soft boiled eggs in half.
- Arrange the soft boiled egg halves on top of the potato salad and sprinkle freshly chopped chives over the dish.
- Serve at room temperature or slightly chilled, allowing the flavors to meld together.
Tips
- Choose the right potatoes: Small, waxy potatoes work best as they hold their shape and absorb the dressing beautifully.
- Egg-cellent technique: For perfectly soft-boiled eggs, use room temperature eggs and time them precisely. The 6-7 minute cooking method ensures a luxurious, runny yolk.
- Cooling is crucial: Let the potatoes cool slightly before dressing to prevent them from becoming mushy and to help them absorb the maple mustard vinaigrette.
- Seasoning secrets: Taste and adjust the dressing before adding potatoes. The balance of maple syrup and Dijon mustard should be bold but not overpowering.
- Make ahead magic: This salad tastes even better after the flavors have melded together, so don't be afraid to prepare it a few hours in advance.
- Garnish generously: Fresh chives add a pop of color and a subtle oniony freshness that elevates the entire dish.
- Temperature matters: Serve at room temperature or slightly chilled for the best flavor and texture experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 140mg
