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Grilled Potato Salad with Soft Boiled Eggs

Grilled Potato Salad with Soft Boiled Eggs

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.

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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 Fat

    Servings 4 -6 side servings


    • 1 pound potatoes
    • 1 onion
    • 5 eggs
    • 2 Tablespoons oil
    • Arugula


    • 2 Tablespoons red wine vinegar
    • 1/4 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 1/2 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.


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