Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.
1 pound Huckleberry gold potatoes, washed and cut in half
½ sweet onion, sliced into ¼-inch thick rounds
2 cups spring greens, such as spinach, arugula or a mixture of your favorite salad greens
1 tablespoon Pommery mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper
1. Place potatoes in a large pot filled with salted water. Gently place eggs in pot. Turn the heat 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 drain the potatoes (they should still be slightly undercooked) and set aside.
2. Heat a grill to medium-high, brushing grates with a little bit of olive oil. Grill sweet onion rounds and the potatoes, cut side down, until all are tender and slightly charred with grill marks. Remove to a large bowl, tossing with a drizzle of olive oil and seasoning with salt and pepper.
3. 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, onion rounds and greens, tossing with the mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.