3 lb. mix of heirloom, fingerlings or baby Yukon Gold potatoes, scrubbed
5 large eggs, at room temperature
1 Tbsp. mustard seeds
3 Tbsp. whole grain mustard
2 Tbsp. apple cider vinegar (or white wine vinegar)
1 Tbsp. capers
3 small dill pickles, chopped
1 tsp. honey
1/3 cup olive oil
1/2 tsp. kosher salt and freshly ground black pepper
1 cup parsley leaves (ok if some of the stems get included)
1. Prepare your potatoes. Strive to make potatoes roughly the same size by cutting larger ones in half, for example. In a medium-sized pot, cover potatoes with a few inches of cold and salted water, and cook on medium-high until tender, about 30 min.
2. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
3. Toast mustard seeds in a dry small skillet over medium-low heat, stirring constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, they start flying).
4. Whisk vinegar, mustard, salt, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with pepper. Reserve a few tablespoons of vinaigrette for drizzling.
5. Halve potatoes (or slice them to your liking) and add to bowl with vinaigrette. Add parsley and toss. Transfer to a bowl. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with toasted mustard seeds. Serve and enjoy!
Potato Leek Soup
2 Tbsp. oil
1 lb. Potatoes, peeled and roughly chopped
1 lb. Leek, cleaned and thinly sliced
6 cups vegetable stock
Kosher Salt, to taste
2-3 Tbsp. Lemon juice
1/2 cup heavy cream
optional chopped herbs or creme fraiche
1. Heat the oil in a large stockpot or dutch oven and add the potatoes and leeks. Stirring occasionally, cook over heat until the vegetables begin to soften and brown slightly. This will take about ten minutes.
2. Add the vegetable stock and bring to a boil. Once boiling, reduce the heat and simmer 20 to 30 minutes, or until the vegetables are fully tender.
3. Once tender, in stages, blend until smooth and transfer back to stockpot or dutch oven.
4. Slowly whisk in cream and lemon juice and heat until serving temperature, stirring occasionally and seasoning with salt to taste.
5. Ladle into bowls and garnish with herbs or creme fraiche if desired.
Parsnip Potato Mash
1 lb. parsnips
1/4 stick (1/8 cup) butter