This French style potato salad takes the classic summertime dish to a new level by using a mayo-free, vinegar and oil-based dressing. This recipe is not only easy to make, but it is also gluten-free and vegetarian friendly. By following the guided recipe from Multo™ by CookingPal®, you can simmer the eggs in the simmering basket and steam the potatoes in the steamer - all the cooking done in just one bowl! Experience multi-level cooking with Multo™ by CookingPal® and prepare this recipe quickly and effortlessly!
Say goodbye to continuous stirring and watch as mustard, vinegar and honey are slowly combined in the mixing bowl. Slowly add olive oil to emulsify the dressing.
The simmering basket is a popular accessory that comes with Multo™ by CookingPal®. Simply place on top of the blade and slowly boil your eggs without destroying them.
Attach the steamer on top of the mixing bowl before you boil the eggs and use it to steam the potatoes. With this system, you can prepare several ingredients at one with just one appliance.
Once eggs and potatoes are cooked, pour the dressing and mix until well combined.
This lighter, flavorful potato salad is perfect for a warm summer day, as a side dish to a BBQ, or to accompany your favorite meat dish. It’s:
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal.
Discover more delicious content by following us on social media.
A summer-inspired side dish ready to enjoy any time of year, this bright and tangy potato salad is mixed with jammy soft-boiled eggs.
6 TBSP apple cider vinegar
4 TBSP whole grain mustard
2 TSP honey
5.5 OZ / 160 G olive oil
1 TSP kosher salt
1 TSP black pepper
32 OZ / 900 ML water
48 OZ / 1350 G new or baby yukon gold potatoes
Optional: ice water for cooling eggs
Add apple cider vinegar, whole grain mustard, honey to mixing bowl and blend for 10 seconds / speed 5.
Remove the measuring cup and blend dressing for 45 seconds / speed 3 while slowly pouring in olive oil to emulsify dressing.
Season with salt and pepper to taste.
Transfer dressing to bowl and set aside.
Wash and dry mixing bowl.
Cut potatoes in halves or quarters, depending on size.
Pour water into mixing bowl.
Insert simmering basket and place eggs in simmering basket.
Attach steamer and spread potatoes in even layer in deep and shallow steaming trays and close the lid.
Cook potatoes and eggs for 10 minutes / 230°F|110°C / speed 1.
Remove simmering basket and transfer eggs to bowl of ice water.
Stir potatoes with spatula and reattach steamer.
Cook potatoes for 30 minutes / 230°F|110°C / speed 1.
Peel cooled eggs and slice in half.
Toss eggs with steamed potatoes and dressing in large bowl.
Enjoy your meal!
Comments will be approved before showing up.