If you’re not a fan of potato salad, this is the recipe that will change your mind. Served on a bed of arugula with grilled potatoes an herb vinaigrette and soft boiled eggs, bring this to your next backyard barbecue.
We love a good potato salad, but hardly do we find recipes that we love. So we created one that has everything we adore. Perfect at a summer backyard barbecue, this recipe features grilled potatoes that are dressed in an herbed vinaigrette, instead of a mayo dressing that gets pretty weird in the hot sun, served on a bed of peppery arugula, and topped with the most glorious 7-minute soft boiled eggs you ever did see.
While the grilled potatoes may look quite glorious, the real hero of this dish is those golden-yolked, perfectly runny eggs. For this recipe, we used eggs Vital Farms. Here’s why: first and foremost, because they are so rich and delicious (Take another look at those beautiful yolks!), but also because the chickens are pasture-raised which is something we believe is not only good for the chickens, but good for the eggs and our earth too. What the chickens eat makes a big difference in the nutrients we gain from their eggs.
Here are some nutritional benefits of pasture-raised eggs.
- They contain 66% more Vitamin A.
- Two times more Omega-3.
- Three times more Vitamin E.
- Four times more Vitamin D.
- Seven times more Beta Carotene.
- 1/3 Less Cholesterol
- 1/4 less Saturated FatGrilled Potato Salad with Soft Boiled EggsServes: 4-6 side servingsIngredients
- 1 pound potatoes
- 1 onion
- 5 eggs
- 2 Tablespoons oil
- 2 Tablespoons red wine vinegar
- ¼ cup olive oil
- 2 Tablespoons basil, chiffonaded
- 1 clove of garlic, minced
- Salt and pepper to taste
- Bring a pot of water to a boil and add room temperature eggs, cooking for 7 minutes. Remove immediately and submerge in an ice bath.
- Boil potatoes until just barely fork tender. They will continue to cook on the grill.
- Quarter potatoes and slice onion into 4 slices or about ½ in thick slices.
- Heat grill.
- Toss potatoes and onion in oil and season with salt. Place on the grill and cook until each side has color.
- Meanwhile, make vinaigrette. Combine oil and vinegar and whisk in basil, garlic, salt and pepper.
- Once onions are grilled, cut into bite sized pieces and toss in vinaigrette along with potatoes.
- Serve potatoes on a bed of arugula and top with eggs. Cut eggs for presentation and enjoy.