Potato salad with soft boiled eggs
Ingredients
- 5 Soft boiled eggs, cut in half
- 2 tablespoons Chuck’s White Balsamic Vinegar
- 2 tablespoons Chuck’s Red Pepper Spread
- 1/4 cup chopped flat leaf parsley leaves
- 1/4 cup chopped celery
- 3 gherkin pickles, chopped
- 1 medium red onion, thinly sliced, grilled
- Salt and freshly ground black pepper
- 16 new potatoes, about 3 to 4 pounds, boiled, drained and sliced 1/2-inch thick
- 4 tablespoons Chuck’s Olive Oil
Directions
- Take the thin slices of onion and lay them on the grill when they get nice grill marks remove and set aside.
- In a small bowl whisk together the olive oil, white balsamic vinegar and red pepper spread.
- In a large bowl combine the halved potatoes, chopped pickles and chopped celery.
- Season with salt and pepper.
- Pour over the salad dressing and toss the salad adding in the chopped parsley leaves.
- Finally, add the halved soft-boiled eggs and gently toss.
