Summer Greens with Mustardy Potatoes and Six-Minute Egg

Name: Summer Greens with Mustardy Potatoes and Six-Minute Egg
Yield: 4 Servings
Ingredients: 4 large 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

By Alison RomanPhotography by Alex Lau

May 24, 2016

Summer Greens with Mustardy Potatoes and SixMinute Egg recipe

Alex Lau

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.

Recipe notes

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