Memorial Day means the chance to commemorate all men and women who have died in military service for the United States, the start of barbecue season, a day off work, and for us –  the chance for a great sale.
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This weekend is also great because it means the invite to many a cookout! We’ve recently shared a couple recipes for cooking steak, seasoning steak, and grilling steak. Because you might be attending more than one barbecue this weekend (yum), we decided to find a good recipe for a shareable side. We found an article via Bon Appetit for 70 Memorial Day Side Dishes that Eclipse the Mains.
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Image via Bon Appetit.

INGREDIENTS

  • 2½ 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
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives

RECIPE PREPARATION

  • Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.

  • 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.

  • Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).

  • Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

  • Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.

  • Do Ahead: Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.

    We love this recipe because it’s a different take on the traditional Potato Salad. The soft eggs and mustard give it an interesting taste and texture, ensuring it to be a crowd favorite.

    To celebrate Memorial Day, we’re offering 20% off our non-discontinued or closeout items on our website with the coupon code: Memorialday at checkout! This sale will be available through Sunday, and if you’re looking to perfect your Summer barbecue setup, this is the perfect opportunity.

    Tag us in your photos #ergochef on Instagram, or find us on Facebook!

    You can find us on Instagram here and Facebook here.

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    Memorial Day Sale for an Extra 20% OFF on most of our website with Coupon Code: Memorialday  now through Monday at www.ergochef.com

    Upcoming Events:

    June 3rd:

    Battle of the Chef’s at Founders Hall in Ridgefield, CT.

    Ergo Chef will be sponsoring this event and demoing cutlery at a booth.

    For tickets, click here or call 203.431.7000.

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    Happy Cooking!

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