Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
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Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
4 large Farmers Hen House eggs
2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips
¾ pound tiny potatoes, halved if larger than a ping pong ball
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons whole grain mustard
1 tablespoon (or more) white wine vinegar
4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
2 cups mixed herb leaves, such as parsley, chives, and/or chervil
Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.
