Fingerling Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette

Accented with mustard vinaigrette, this potato salad boasts big, bold flavor.

Ingredients:
1 pound Huckleberry Gold potatoes, washed and cut in quarters
3 eggs
2 cups mixed salad mix greens
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Place potatoes in a large pot filled with salted water. Gently place eggs in the pot. Turn the heat on to medium-high and bring to a boil. Reduce the heat to medium-low and set a timer for 10 minutes. After 10 minutes, carefully remove the eggs and run under cold water to cool. Then, continue cooking the potatoes until tender, then drain them and set aside.

2. In a large bowl, combine the mustard and apple cider vinegar then whisk in the olive oil. Season with salt and pepper. Also peel the hard-boiled eggs and cut into quarters lengthwise.

4. In a large bowl, combine cooled potatoes and greens, tossing with mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.