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.
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.
Image via Bon Appetit.
INGREDIENTS
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2½ pounds new or baby Yukon Gold potatoes, scrubbed
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4 large eggs, room temperature
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1 teaspoon mustard seeds
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3 tablespoons apple cider vinegar
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2 tablespoons whole grain mustard
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1 teaspoon honey
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⅓ cup olive oil
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Kosher salt and freshly ground black pepper
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1 cup parsley leaves with tender stems
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3 tablespoons coarsely chopped dill pickles
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2 tablespoons chopped fresh chives
RECIPE PREPARATION
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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.
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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.
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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).
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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.
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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.
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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.
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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.
Happy Cooking!